Pork soup with chinese yam and goji berries

This pork soup contains 淮山 (huai shan) chinese yam and goji berries 枸杞子 (gou qi zi), and ginger. It is a simple light herbal soup, aimed at maintaining general health.

Chinese yam, when paired with meats and other chinese herbs, is used to improve digestion, helps reduce inflammation and regulate blood sugar. Goji berries works on the liver and improve eyesight.

Chinese yam is sold in 2 forms: dried and fresh. Dried chinese yam is known as 淮山 (huai shan) while the fresh version is known as 淮山 (shan yao). The dried form comes in long whitish strips and is more common in Singapore. They are also better for simmering soups. You don't have to eat the chinese yam but it is an excellent source of carbohydrates.

Goji berries are quite sweet and is nice to eat. But not too much.

The directions given below is for double boiling. if you have the chinese double boiling jar, use it to make this soup. If not, a slow cooker or a deep pot on a stove top would work too. Use more water accordingly. Double boiling uses the least water.

Equipment

1 large clay or ceramic soup pot or double boiler
1 large pot for steaming or a slow cooker

Ingredients

220g prime ribs
50g huai shan
10 chinese wolfberries/goji berries
3 slices ginger
1000ml soup stock of sufficient to cover the ingredients
Salt & pepper

Directions

1. Wash the chinese yam and rinse the goji berries.
2. Parboil the prime ribs for 3 minutes. Drain and trim off excess fats.
3. Place the huai shan, chinese wolfberries, ginger, prime pork ribs and the soup stock into the clay pot or double boiler
4. Bring water to boil in the large pot or wok or pour boiling water in the slow cooker and place the soup pot or double-boiler half-submerged in the water
5. Steam the soup for 2 hours
6. Add the salt and pepper before serving

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This page has been edited and updated on 30 August 2013.

Thanks, Phoebe

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