Fall Lung Recipe - American Ginseng & Chicken Soup
By Vicky Chan of NourishU
Cooking in the Fall Season
Fall is the time when dryness and cooler temperatures predominate. This is also the time of year when your lungs are most vulnerable to attack. Symptoms related to dryness include coughing with sputum, dry nose and throat, dry skin and lips, chest pain and dry stools.
It is important to increase the intake of soothing fluids to balance the effect of external dryness. The cooling temperatures can increase your appetite, especially for meat, but it is important to change gradually from a diet high in vegetables and fruit over summer months to one that is a mix of meat and vegetables so that the digestive system can adjust more easily. In fall, eat less eggplant because they can turn the digestive system sluggish.
The following superfoods are highly recommended to be taken more in fall to counter the dry seasonal effects.
Fresh Lily Bulb
Excellent for moisturizing lungs and is regarded as vegetable ginseng because of its high protein, phosphate, potassium, calcium and rich multivitamin content.
Red Dates/Jujube
Promote energy, reduce stress on the liver, benefit the formation and maintenance of the bloodstream, body hormones, bones, muscles, skin, hair, body enzymes, and neurotransmitters.
Sweet Potatoes
High in fiber and nutritional content can help to prevent constipation and adding pounds.
Goji-berries
Goji-berries have many health benefits and can improve immune functions to prevent sickness.
Pears
Excellent in lowering heat and moisturizing lungs, prevent cough and clear phlegm.
Pumpkin
Moisturizing, strengthen stomach and spleen functions.
American Ginseng Chicken Soup
American Ginseng / Image from nootriment.com
Symptoms
Lack of energy, easily tired, dry mouth and throat, lack of appetite and profuse perspiration.
Therapeutic Effects
Clears, moisturizes and tonifies the lungs, strengthens the spleen and builds blood.
Ingredients (2 to 3 servings)
- Chicken - one whole
- Ginger - 40gm
- American ginseng 花旗參 - 20gm
- Pitted red dates 紅棗 - 4
Chinese Red Dates / Image from katjuju.com
Directions
- Wash chicken, cut into halves and remove skin and fat. Put chicken in boiling water to boil for 5 minutes, remove and rinse.
- Wash other ingredients and put all ingredients in a pot with adequate water (about 3 liters) and bring to a boil. Remove foam, reduce heat and simmer for 2 to 3 hours to about 3 cups of soup left.
- Add salt to serve and drink soup mainly.
Usage
Suitable for the whole family.
Snow-Ear Mushroom - The Natural Internal Moisturizer for our Bodies
By Vicky Chan of NourishU
The best part of Chinese food culture is to eat according to the seasons. With fall in the air and the weather getting dryer, it is important to eat foods that can combat dryness and promote vital fluids to lubricate our lungs, joints and skin.
The best food that can do just that is snow-ear mushroom. The botanical name is Tremella fuciformis. It is a species of fungus producing white, frond-like, gelatinous fruit bodies. They grow wild in the tropics on recently fallen branches of broadleaf trees. Nowadays, they are commercially cultivated and are one of the most popular fungi in Chinese cuisine. The snow-ear mushroom is commonly known as silver ear fungus or white jelly mushroom and is referred to as the poor-man’s bird’s nest because of its low price but with comparable health benefits.
Chinese medicine defines snow-ear mushrooms as neutral in nature, sweet in taste and are known to lubricate lungs and joints, promote vital fluids, promote cell regeneration and blood circulation, moisturize and whiten skin and promote energy.
The mushrooms are sun-dried and are very light in weight but they can expand to 2 or 3 times their size after soaking in water for 5 to 10 minutes. The best ones are slightly yellowish in colour (the very white ones are probably bleached), but will become whiter after soaking, rinsing and cooking. They are softer after being cooked but still retain some crunchiness. Snow-ear mushroom is mostly used in soups, desserts and vegetarian stews.
My favourite recipe for snow-ear mushroom is to make soup with apples or pears (or both) and with pork. The ingredients can vary according to your taste and liking. The soup is very refreshing with fruity, sweet and sour taste and yet is also meaty and rich. It is very easy to make. With apples and pears being so abundant at this time of the year, it is the best soup for the whole family, both for taste and health benefits. Please also search the NourishU website for other snow-ear mushroom recipes.
Snow-Ear Mushroom, Apple and Pork Soup
THERAPEUTIC EFFECTS
Promotes yin, improves vital fluids, benefits lungs, clears phlegm, moisturizes skin and the large intestine, promotes digestion, and improves skin complexion.
INGREDIENTS (6 to 8 servings)
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Snow-ear mushroom 雪耳 – 2
-
Apples - 4
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Northern / Southern apricot kernel 北南杏 - a handful
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Lean pork / pork with bone- 240gm
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Citrus peel (chen-pi) 陳皮- one piece (soak and scrape out white membrane)
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Ginger – 2 slices
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Dried figs – 3 to 4 (rinse and cut into halves)
INSTRUCTIONS
1. Wash pork, cut into large pieces and put them in boiling water to cook for a few minutes. Remove and rinse.
2. Soak snow-ear mushroom for about 10 minutes or until fully rehydrated. Cut out the brown stem and separate them into smaller pieces, and rinse.
3. Put pork with about 2 to 3 litres of water in a soup pot and bring to a boil. Remove foam if necessary. Add all other ingredients except apples and let it cook over medium heat for about one hour.
4. Remove skin and core of apples and cut each into large slices and add to the cooking. Add more boiling water to the cooking if necessary and let it cook for another 30 minutes.
4. Add salt to taste and serve.
USAGE
No restrictions.