My grandma was born in
Quin Dynasty and grew up in a small village in the mainland China. She
was a very traditional Chinese woman and liked doing everything by her. When she firstly came
to Hong Kong, she was about 60 years old. She lived in a cottage with a farm in
front of the house in the New Territories with my great grandparents. She
raised chickens and planted vegetables. She loved cooking very much, especially
traditional Chinese dishes. When I was
young, she always visited us on Sundays.
Every time she must make soup for my family. She believed that soup was good for health. Here is one of her delicious soup recipes.
Preparation time: 10 minutes
Cooking time: 2 hours and 15
minutes
Serve: 3
Ingredients:
-
2 sweet
corns
- 400g pork spare rib
-
12 chestnuts (unpeeled)
-
1 slice of ginger (about 8g)
-
2 golden thread preserved
dates
-
2L water
-
2 tbsp salt
Method:
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1.
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Trim away the fat of the pork rib, clean and cut it into two big
pieces.
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2.
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Parboiling: Pour 1L water in a pot and add the pork rib. Simmer them over a low heat for 20 minutes.
Remove from heat. Rinse if necessary and
drain well. Set aside.
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3.
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Boil 2L water in a big pot over medium heat.
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4.
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Add ginger, chestnuts, preserved dates and sweet corns in the
pot and boil for 10 minutes. Then add
the pork ribs and reduce to low heat.
Cover and simmer for 2 hours 15 minutes.
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5.
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Sautee with salt and ready to serve.
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Tips:
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i.
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I have two big pots for boiling
Chinese soup. One is a traditional soup
pot and another one is thermal pot. My
mom likes using a slow cooker because it is easy to use it..
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ii.
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I love soup with strong flavor so I use 2L water to boil the
soup. If you like a clearer and light
flavor soup, you adjust the amount of water according to your preference.
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iii.
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Do not add salt at the beginning stage. It should be added when the soup is about ready
to be served.
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iv.
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One important preparation step
to boil Chinese or simmer soup is parboiling the ingredients before adding
them into the soup. To parboil means
to cook the ingredients partially. For meat or bone ingredients, parboiling can
get rid of blood and some of the fat. In the parboiling process, there are
froths and bits floating on the surface.
Parboiling can make the soup clearer.
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