Herbal Chinese Cooking PDF

+tex·bAl
Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
CHINESE
International Measures
Volume Lengths Weights

1 teaspoon = 5 ml 6 mm = 1f4 inch 28 g = 1 oz
1 UK/US tablespoon= 15 ml = 3 teaspoons 12 mm = 1f2 inch 225 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 em = 1 inch 450 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for COOKING
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents by Dan iel Reid
1/ 4cup = 60 ml = 2 fl oz 1 cup brown rice, uncooked = 200 g
1f2 cup = 125 ml = 4 fl oz 1 cup Chinese Wolfberry = 80 g
1 cup = 250 ml = 8 fl oz 1 cup dried lily bulb = 250 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup red dates = 100 g
4 cups = 1 litre = 32 fl oz = 1 quart 1 cup sugar = 200 g
Oven Temperature Guide

When using convect ion ovens, the out- oc OF
side of the food may cook too quickly. Low 150 300
As a general ru le, set the oven tempera- Moderate 180 350
ture 15°C to 20°C lower than the tempera- Med. Hot 200 400
ture indicated in the recipe, or refer to Hot 220 425
your oven manual. Very Hot 230 450
Published by Periplus Editions (HK) Ltd Distri butor

Asia Pacific : Berkeley Books Pte Ltd,
A source of health for you and your f amily-featuring
www.periplus.com 61 Tai Seng Avenue #02-12,
Singapore 534167 fortifyi ng dishes such as Lingzhi Lean Pork Soup,
Copyright © 2006 Periplus Editions (HK) Ltd. Tel: (65) 6280-1 330; Fax: (65) 6280-6290 Chicken Stewed wit h Ginseng and Red Dat es, and
inquiries@periplus.com. sg
All rights reserved. www. peri plus.com
Pork Soup with Cordyceps and Fish Maw.
ISBN 978-0-7946-0698-5 Indonesia: PT Java Books Indonesia,

Printed in Singapore Kawasan lndust ri Pulogadung
Jl. Rawa Gelam IV No. 9
15 14 13 12 11 11 05CP Jakarta 13930, Indonesia
10 9 8 7 6 5 4 3 2 1 Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
crm@peri plus.co.id
www.periplus.co.id
The information and recipes outlined in this
book are not intended to replace treatment Photographer: st ryke@shotsighted.com
by a medical practitioner. It is always rec-
Food stylist: Christina Ong
ommended that consultation with physicians
Design: Periplus Design Team PER IPLU S E D I T IO N S
be obtained.
Singapore • Hong Kong • Indonesia
+tex·bAl
Measurement Conversions
All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used medium-sized (60 g, grade 3) eggs in all recipes.
CHINESE
International Measures
Volume Lengths Weights

1 teaspoon = 5 ml 6 mm = 1f4 inch 28 g = 1 oz
1 UK/US tablespoon= 15 ml = 3 teaspoons 12 mm = 1f2 inch 225 g = 8 oz
1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 em = 1 inch 450 g = 1 lb
We have used international 15 ml tablespoon measures. If you are using an Australian
20 ml tablespoon, the difference will not be noticeable for most recipes. However, for COOKING
flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified.
Cup Equivalents by Dan iel Reid
1/ 4cup = 60 ml = 2 fl oz 1 cup brown rice, uncooked = 200 g
1f2 cup = 125 ml = 4 fl oz 1 cup Chinese Wolfberry = 80 g
1 cup = 250 ml = 8 fl oz 1 cup dried lily bulb = 250 g
2 cups = 500 ml = 16 fl oz = 1 pint 1 cup red dates = 100 g
4 cups = 1 litre = 32 fl oz = 1 quart 1 cup sugar = 200 g
Oven Temperature Guide

When using convect ion ovens, the out- oc OF
side of the food may cook too quickly. Low 150 300
As a general ru le, set the oven tempera- Moderate 180 350
ture 15°C to 20°C lower than the tempera- Med. Hot 200 400
ture indicated in the recipe, or refer to Hot 220 425
your oven manual. Very Hot 230 450
Published by Periplus Editions (HK) Ltd Distri butor

Asia Pacific : Berkeley Books Pte Ltd,
A source of health for you and your f amily-featuring
www.periplus.com 61 Tai Seng Avenue #02-12,
Singapore 534167 fortifyi ng dishes such as Lingzhi Lean Pork Soup,
Copyright © 2006 Periplus Editions (HK) Ltd. Tel: (65) 6280-1 330; Fax: (65) 6280-6290 Chicken Stewed wit h Ginseng and Red Dat es, and
inquiries@periplus.com. sg
All rights reserved. www. peri plus.com
Pork Soup with Cordyceps and Fish Maw.
ISBN 978-0-7946-0698-5 Indonesia: PT Java Books Indonesia,

Printed in Singapore Kawasan lndust ri Pulogadung
Jl. Rawa Gelam IV No. 9
15 14 13 12 11 11 05CP Jakarta 13930, Indonesia
10 9 8 7 6 5 4 3 2 1 Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
crm@peri plus.co.id
www.periplus.co.id
The information and recipes outlined in this
book are not intended to replace treatment Photographer: st ryke@shotsighted.com
by a medical practitioner. It is always rec-
Food stylist: Christina Ong
ommended that consultation with physicians
Design: Periplus Design Team PER IPLU S E D I T IO N S
be obtained.
Singapore • Hong Kong • Indonesia
Introduction Herbal Ingredients
In both traditional Chinese cuisine as well as herbal medicine, there has never been Astragalas (huang qi) is a Dried Iongan flesh (long Ledebouriella Root (fang
a strict distinction between the roles of "food" and "medicine" in the kitchen or the tough, fribrous root with a yen rou) is a sweet and feng) helps to dispel wing,
clinic. One of the most basic premises of traditional Chinese medical therapy yellowish brown skin. It warming tonic to the heart thereby alleviate body aches,
states, "When illness occurs, first try to cure it with food; only when food fails tonifies internal organs and and blood. It also benefits painful diarrhoea and
should one resort to herbal medicines." This means two things: first, that properly strengthens immunity. It digestion and has sedative rheumatic conditions. It is
prepared food which has been correctly balanced for specific conditions is always helps to improve blood properties. This herb is also used to relieve spasm.
the best cure; second, that food is always the best means for delivering medicinal circulation and lower blood often used to prepare sweet
herbs, especially tonics, into the human system. Tonics such as Ginseng and pressure and blood sugar. dessert soups, or to improve Lotus seeds (lian zi) have
Wolfberry, for example, are more therapeutically effective and readily absorbed the flavour of dishes that long been a traditional tonic
into the body when they are taken with fortifying foods such as chicken and Atractylodes (bai zhu) is a contain bitter herbs. for male sexual potency and
pigeon than when administered alone. Only when a person's condition precludes rhizome which invigorates to correct female menstrual
such foods are the herbs prescribed alone as decoctions, powders, or pills. the spleen and regulates the Gingko nuts ( bai guo) are disorders. It also has nervine
Cooking food with medicinal herbs to increase both their therapeutic and stomach. This herb is often the fruits of the gingko tree. properties that relieve ner-
nutritional values is one of the most ancient and original principles in traditional used for treating diarrhoea, These yellow fruits with a vous tension and insomnia.
Chinese cuisine. Indeed, within the royal palaces and wealthy households of ancient reducing ;vater retention and hard shell strengthen the
preventing miscarriages. heart, lungs and skin. They Solomon's Seal (yu zhu) is
China, it was always the custom to retain professional herbalists to formulate all of
are traditionally used to a tonic which nourishes
the recipes prepared in the kitchen, after which the cooks did the actual cooking.
Bitter apricot seed (nan eliminate phlegm and treat the stomach and promotes
Herbalists decided which medicinal herbs should be combined with which foods,
xingren) is the seed of the persistent cough. Recent body fluid production. It is
and these herbal formulas have remained an integral part of traditional Chinese
apricot tree. It relieves cough studies have shown that widely used to improve
recipes down to the present day, which explains why therapeutically potent herbs these fruits are an effective fatigue, loss of appetite,
and breathing difficulty,
such as garlic, ginger and spring onions appear in almost every Chinese dish. moistens the intestine and antioxidant and help to weak digestion, severe
In addition to the basic herbs used to balance both the flavours and essential relaxes the bowels. It is also increase blood circulation energy depletion and
energies in food, the medicinal herb most highly favoured in Chinese herbal cooking used with other herbs to in the brain. They are now infertility.
is the tonic variety. Tonic dishes are specially blended combinations of fortifying calm wheezing and treat widely used as a health sup-
foods and tonifying herbs, and their primary functions are to increase strength and constipation. This herb is plement to improve mem- Wax Privet Seed (nu jen
stamina, enhance energy and immunity, boost sexual vitality and fertility, and slightly toxic; overdose may ory and promote longevity. zi) is a liver tonic which
prolong life. While many tonic dishes also have curative value for various common cause vomiting. relieves headaches and eye
illnesses, their main role is to keep people healthy and make them stronger, and Ginseng (ren shen) is an problems caused by liver
extend the enjoyment and vital functions of life to a ripe old age. Chinese raspberry (fu pen "adaptogen" that balances inflammation. It also toni-
The recipes presented in this book rank among the all-time favorite tonic zi) tonifies the kidneys and blood pressure and sugar, lies the kidneys and is used
dishes on the Chinese menu, both for their exotic taste and their potent therapeutic liver. It is often used to treat and improves immune as a male sexual tonic and
values, and all of them are easily prepared at home. poor vision, frequent uri- response. It also nourishes to provide an overall boost
Many of the common tonic herbs, such as Chinese Wolfberry, Job's Tears, nation and men impotence. the body's vital fluids and to the energy system.
cinnamon, gingko nuts, lotus seeds, white fungus, dried lily bulb and red dates are has long been the favourite
available in Chinese food markets, as well as in the Asian food sections of well Dried lily bulb (bai he) is a longevity tonic. White fungus (bai mu er),
stocked supermarkets. Others can be purchased in any Chinese herb shops. slightly bitter herb that also called "white tree ears;'
moistens the lungs and Glehnia Root (sha shen) is is a tonic to yin energy as
clears the body heat. It is a health tonic which nour- well as to the lungs. It
used to relieve cough and ishes the lungs and benefits improves all respiratory
sore throat, and to tran- the stomach. It is used for functions, increases energy
quilize the mind. treating chronic dry cough production and helps to
and to eliminate phlegm. regulate blood pressure.
2 Introduction
Herbal Ingredients 3
Introduction Herbal Ingredients
In both traditional Chinese cuisine as well as herbal medicine, there has never been Astragalas (huang qi) is a Dried Iongan flesh (long Ledebouriella Root (fang
a strict distinction between the roles of "food" and "medicine" in the kitchen or the tough, fribrous root with a yen rou) is a sweet and feng) helps to dispel wing,
clinic. One of the most basic premises of traditional Chinese medical therapy yellowish brown skin. It warming tonic to the heart thereby alleviate body aches,
states, "When illness occurs, first try to cure it with food; only when food fails tonifies internal organs and and blood. It also benefits painful diarrhoea and
should one resort to herbal medicines." This means two things: first, that properly strengthens immunity. It digestion and has sedative rheumatic conditions. It is
prepared food which has been correctly balanced for specific conditions is always helps to improve blood properties. This herb is also used to relieve spasm.
the best cure; second, that food is always the best means for delivering medicinal circulation and lower blood often used to prepare sweet
herbs, especially tonics, into the human system. Tonics such as Ginseng and pressure and blood sugar. dessert soups, or to improve Lotus seeds (lian zi) have
Wolfberry, for example, are more therapeutically effective and readily absorbed the flavour of dishes that long been a traditional tonic
into the body when they are taken with fortifying foods such as chicken and Atractylodes (bai zhu) is a contain bitter herbs. for male sexual potency and
pigeon than when administered alone. Only when a person's condition precludes rhizome which invigorates to correct female menstrual
such foods are the herbs prescribed alone as decoctions, powders, or pills. the spleen and regulates the Gingko nuts ( bai guo) are disorders. It also has nervine
Cooking food with medicinal herbs to increase both their therapeutic and stomach. This herb is often the fruits of the gingko tree. properties that relieve ner-
nutritional values is one of the most ancient and original principles in traditional used for treating diarrhoea, These yellow fruits with a vous tension and insomnia.
Chinese cuisine. Indeed, within the royal palaces and wealthy households of ancient reducing ;vater retention and hard shell strengthen the
preventing miscarriages. heart, lungs and skin. They Solomon's Seal (yu zhu) is
China, it was always the custom to retain professional herbalists to formulate all of
are traditionally used to a tonic which nourishes
the recipes prepared in the kitchen, after which the cooks did the actual cooking.
Bitter apricot seed (nan eliminate phlegm and treat the stomach and promotes
Herbalists decided which medicinal herbs should be combined with which foods,
xingren) is the seed of the persistent cough. Recent body fluid production. It is
and these herbal formulas have remained an integral part of traditional Chinese
apricot tree. It relieves cough studies have shown that widely used to improve
recipes down to the present day, which explains why therapeutically potent herbs these fruits are an effective fatigue, loss of appetite,
and breathing difficulty,
such as garlic, ginger and spring onions appear in almost every Chinese dish. moistens the intestine and antioxidant and help to weak digestion, severe
In addition to the basic herbs used to balance both the flavours and essential relaxes the bowels. It is also increase blood circulation energy depletion and
energies in food, the medicinal herb most highly favoured in Chinese herbal cooking used with other herbs to in the brain. They are now infertility.
is the tonic variety. Tonic dishes are specially blended combinations of fortifying calm wheezing and treat widely used as a health sup-
foods and tonifying herbs, and their primary functions are to increase strength and constipation. This herb is plement to improve mem- Wax Privet Seed (nu jen
stamina, enhance energy and immunity, boost sexual vitality and fertility, and slightly toxic; overdose may ory and promote longevity. zi) is a liver tonic which
prolong life. While many tonic dishes also have curative value for various common cause vomiting. relieves headaches and eye
illnesses, their main role is to keep people healthy and make them stronger, and Ginseng (ren shen) is an problems caused by liver
extend the enjoyment and vital functions of life to a ripe old age. Chinese raspberry (fu pen "adaptogen" that balances inflammation. It also toni-
The recipes presented in this book rank among the all-time favorite tonic zi) tonifies the kidneys and blood pressure and sugar, lies the kidneys and is used
dishes on the Chinese menu, both for their exotic taste and their potent therapeutic liver. It is often used to treat and improves immune as a male sexual tonic and
values, and all of them are easily prepared at home. poor vision, frequent uri- response. It also nourishes to provide an overall boost
Many of the common tonic herbs, such as Chinese Wolfberry, Job's Tears, nation and men impotence. the body's vital fluids and to the energy system.
cinnamon, gingko nuts, lotus seeds, white fungus, dried lily bulb and red dates are has long been the favourite
available in Chinese food markets, as well as in the Asian food sections of well Dried lily bulb (bai he) is a longevity tonic. White fungus (bai mu er),
stocked supermarkets. Others can be purchased in any Chinese herb shops. slightly bitter herb that also called "white tree ears;'
moistens the lungs and Glehnia Root (sha shen) is is a tonic to yin energy as
clears the body heat. It is a health tonic which nour- well as to the lungs. It
used to relieve cough and ishes the lungs and benefits improves all respiratory
sore throat, and to tran- the stomach. It is used for functions, increases energy
quilize the mind. treating chronic dry cough production and helps to
and to eliminate phlegm. regulate blood pressure.
2 Introduction
Herbal Ingredients 3
Achyranthes Astra galas Atractylodes Ledebouriella Root Lily bulb Lingzhi
(niuxi) (huangqi) (bai zhu) (jangfeng) (bai he)
..
Caltrop Chinese raspberry Chinese Wolfberry Pine seeds Pseudoginseng Quail grass seeds
(baiji li) (ju pen zi) (gou qizi) (song zi) (tian qi) (qing xiang zi)
Codonopsis Root Foxnut Fritillaria Red dates Shiny Asparagus Solomon's Seal
(dang shen) (qian shi) (bei mu) (hong zao) (tian men dong) (yu zhu)
Gingko nuts Glehnia Root Hemlock Parsley Root Tuckahoe Wax Privet Seed White fungus
(bai guo) (sha shen ) (chuan xiong) (ju ling) (nu jen zi) (bai mu er)
4 Herbal Ingredients 5
Achyranthes Astra galas Atractylodes Ledebouriella Root Lily bulb Lingzhi
(niuxi) (huangqi) (bai zhu) (jangfeng) (bai he)
..
Caltrop Chinese raspberry Chinese Wolfberry Pine seeds Pseudoginseng Quail grass seeds
(baiji li) (ju pen zi) (gou qizi) (song zi) (tian qi) (qing xiang zi)
Codonopsis Root Foxnut Fritillaria Red dates Shiny Asparagus Solomon's Seal
(dang shen) (qian shi) (bei mu) (hong zao) (tian men dong) (yu zhu)
Gingko nuts Glehnia Root Hemlock Parsley Root Tuckahoe Wax Privet Seed White fungus
(bai guo) (sha shen ) (chuan xiong) (ju ling) (nu jen zi) (bai mu er)
4 Herbal Ingredients 5
White Turnip Herbal Soup
Shiny Asparagus is a popular herb well known for its moisturizing properties. It is
often used to restore vitality after an illness or a surgery, relieve chronic dry skin,
and enhance the secretion of sexual hormones. In this recipe, it is combined with
white turnip, another herb which helps to clear the lungs off phlegm and cool the
body. White turnip is also effective for controlling chronic cough and purifying
the skin.
1 1/ 4 1itres (5 cups) water 1 Bring 500 ml (2 cups) of the water to a boil in a

15 g ( 1/ 2 oz) Shiny saucepan over medium heat. Add the herb and sim-
Asparagus (tian men mer uncovered until the water has reduced to half,
dong), rinsed about 20 minutes. Remove from the heat and strain
300 g (10 oz) white the broth with a cloth or fine sieve. Reserve the clear
turnip, cut into thin broth and discard the dregs.
slices
2 Bring the remaining water to a boil in a saucepan,
1 teaspoon salt, or to
pour in the clear broth and add the turnip slices.
taste
Reduce the heat to low, cover and simmer for 5 to 8
1 teaspoon freshly
minutes, until the turnip is soft. Remove from the
ground black pepper
1 spring onion, minced,
heat. Add the salt and pepper, and mix well. Serve hot
to garnish in individual serving bowls, garnished with spring
onion.
Serves 4
Preparation time: 5 mins
Cooking time: 25 mins
6
White Turnip Herbal Soup
Shiny Asparagus is a popular herb well known for its moisturizing properties. It is
often used to restore vitality after an illness or a surgery, relieve chronic dry skin,
and enhance the secretion of sexual hormones. In this recipe, it is combined with
white turnip, another herb which helps to clear the lungs off phlegm and cool the
body. White turnip is also effective for controlling chronic cough and purifying
the skin.
1 1/ 4 1itres (5 cups) water 1 Bring 500 ml (2 cups) of the water to a boil in a

15 g ( 1/ 2 oz) Shiny saucepan over medium heat. Add the herb and sim-
Asparagus (tian men mer uncovered until the water has reduced to half,
dong), rinsed about 20 minutes. Remove from the heat and strain
300 g (10 oz) white the broth with a cloth or fine sieve. Reserve the clear
turnip, cut into thin broth and discard the dregs.
slices
2 Bring the remaining water to a boil in a saucepan,
pour in the clear broth and add the turnip slices.
taste
Reduce the heat to low, cover and simmer for 5 to 8
1 teaspoon freshly
minutes, until the turnip is soft. Remove from the
ground black pepper
1 spring onion, minced,
heat. Add the salt and pepper, and mix well. Serve hot
to garnish in individual serving bowls, garnished with spring
onion.
Serves 4
6
Poached Eggs and Mushroom
in Clear Broth
This is a tonic soup with high nutritional value. Pine seeds are known as an excellent
of
supplem ent for enhancing strength and enduran ce, while eggs are a rich source
protein and essential fatty acids, and the nutrient required for extra strength and
These
stamina. Try to buy the eggs of organically fed free- range chickens (page 24).
provide a far better nutrition al profile than the ordinary mass-pro duced eggs.
soup.
Chicken broth further enriches the nutritional and tonic value of this fortifying
3litres (12 cups) water 1 Bring the water to a boil in a stockpot over high
15 g (1 I 2 oz) pine seeds heat. Add the pine seeds, reduce the heat to low and
(song z1), rinsed and simmer uncovered for 30 mins, until the water is
crushed reduced to about two-thir d. Remove from the heat
1 tablespoon rice vinegar, and strain the broth with a cloth or fine sieve. Reserve
diluted with 1 litre (4 the clear broth and discard the dregs.
cups) water 2 Bring the diluted rice vinegar to a boil in a saucepan.
5 eggs Reduce the heat to low and keep it simmering. One by
750 g (11h lbs) chicken one, break the eggs and gently place into the pan. Poach
parts, cleaned the eggs for about 1 minute, then remove carefully
1 tablespoon rice wine with a slotted spoon, rinse in cool water, and set aside
1h teaspoon salt
on a plate.
1I 2 teaspoon freshly
3 Bring the pine seed broth to a boil, add the chicken
ground black pepper
parts, then reduce the heat to low and boil for 45
5 large dried shiitake
minutes. Remove from the heat and strain. Reserve the
mushrooms, soaked in
hot water until soft,
clear broth and discard the bones and parts.
stems discarded, caps
4 Bring the pine seed chicken broth to a boil, season
sliced into thin strips with the wine, salt and pepper, then add the sliced
1 spring onion, sliced mushroo m and spring onion. Reduce the heat to a
gentle simmer, add the poached eggs and continue to
Serves 5 simmer for 1 more minute. Remove from the heat.
Preparat ion time: 20 mins 5 Ladle one egg and some mushroo m into five indi-
+ 30 mins to soak vidual serving bowls, then ladle the broth over and
Cooking time: 1 hour 20 serve hot.
mins
Instead of eggs, th is soup may also be prepa red with
f resh prawns as the main nutritiona l ingredien t. For
additional flavour, sprinkl e each serving bowl with
some chopped fresh coriander leaves (cilantro). A dash
of Chinese sesame oil may also be added for a nutty
f lavour and additional t onic value, especially in winter.
9
Poached Eggs and Mushroom
in Clear Broth
This is a tonic soup with high nutritional value. Pine seeds are known as an excellent
of
supplem ent for enhancing strength and endurance, while eggs are a rich source
protein and essential fatty acids, and the nutrient required for extra strength and
These
stamina. Try to buy the eggs of organically fed free- range chickens (page 24).
provide a far better nutrition al profile than the ordinary mass-pro duced eggs.
soup.
Chicken broth further enriches the nutritional and tonic value of this fortifying
3litres (12 cups) water 1 Bring the water to a boil in a stockpot over high
15 g (1 I 2 oz) pine seeds heat. Add the pine seeds, reduce the heat to low and
(song z1), rinsed and simmer uncovered for 30 mins, until the water is
crushed reduced to about two-third . Remove from the heat
1 tablespoon rice vinegar, and strain the broth with a cloth or fine sieve. Reserve
diluted with 1 litre (4 the clear broth and discard the dregs.
cups) water 2 Bring the diluted rice vinegar to a boil in a saucepan.
5 eggs Reduce the heat to low and keep it simmering. One by
750 g (11h lbs) chicken one, break the eggs and gently place into the pan. Poach
parts, cleaned the eggs for about 1 minute, then remove carefully
1 tablespoon rice wine with a slotted spoon, rinse in cool water, and set aside
1h teaspoon salt
on a plate.
1I 2 teaspoon freshly
3 Bring the pine seed broth to a boil, add the chicken
ground black pepper
parts, then reduce the heat to low and boil for 45
5 large dried shiitake
minutes. Remove from the heat and strain. Reserve the
mushrooms, soaked in
hot water until soft,
clear broth and discard the bones and parts.
stems discarded, caps
4 Bring the pine seed chicken broth to a boil, season
sliced into thin strips with the wine, salt and pepper, then add the sliced
1 spring onion, sliced mushroo m and spring onion. Reduce the heat to a
gentle simmer, add the poached eggs and continue to
Serves 5 simmer for 1 more minute. Remove from the heat.
Preparati on time: 20 mins 5 Ladle one egg and some mushroo m into five indi-
+ 30 mins to soak vidual serving bowls, then ladle the broth over and
Cooking time: 1 hour 20 serve hot.
mins
Instead of eggs, th is soup may also be prepa red with
f resh prawns as the main nutritiona l ingredien t. For
additional flavour, sprinkl e each serving bowl with
some chopped fresh coriander leaves (cilantro). A dash
of Chinese sesame oil may also be added for a nutty
f lavour and additional t onic value, especially in winter.
9
Lingzhi Lean Pork Soup
For centuries, Lingzhi, a kind of mushroom, was
regarded by the Chinese as the "king of herbs" for its
excellent effect in improving overall health, enhancing
stamina and promoting longevity. It is promoted as
an immune system booster, a blood pressure stabilizer
and an antioxidant. Combined with red dates, Wild
Yam and Wolfberry, this soup is excellent in strength-
ening and nourishing the body. However, one should
not drink this soup when having a common cold.
21/2 1itres (10 cups) water

19 g (3/5 oz) Lingzhi, rinsed and sliced
19 g (3/5 oz) Wild Yam (huai shan), rinsed
5 pitted red dates (hong zao), rinsed
350 g (12 oz) lean pork, rinsed and scalded with
boiling water
2 tablespoons Chinese Wolfberry (gou qizt), rinsed
1 teaspoon salt, or to taste
Bring the water to a boil in a stockpot. Add all the

ingredients, except the salt, and cook over high heat
for 10 minutes. Reduce the heat to low and simmer
uncovered for 2 1/ 2 hours. Season with the salt and
remove from the heat. Serve hot.
Serves 4-6
Cooking time: 2 hours 45 mins
,I
,. 10
rl:
Lingzhi Lean Pork Soup
For centuries, Lingzhi, a kind of mushroom, was
regarded by the Chinese as the "king of herbs" for its
excellent effect in improving overall health, enhancing
stamina and promoting longevity. It is promoted as
an immune system booster, a blood pressure stabilizer
and an antioxidant. Combined with red dates, Wild
Yam and Wolfberry, this soup is excellent in strength-
ening and nourishing the body. However, one should
not drink this soup when having a common cold.
21/2 1itres (10 cups) water

19 g (3/5 oz) Lingzhi, rinsed and sliced
19 g (3/5 oz) Wild Yam (huai shan), rinsed
5 pitted red dates (hong zao), rinsed
350 g (12 oz) lean pork, rinsed and scalded with
boiling water
2 tablespoons Chinese Wolfberry (gou qizt), rinsed

uncovered for 2 1/ 2 hours. Season with the salt and
remove from the heat. Serve hot.
Serves 4-6
,I
,. 10
rl:
Chicken Stewed-
with Ginseng and Red Dates
Instead of sliced ginseng root, which is warming and most
appropriate for winter,
this recipe uses the fine rootlet filaments that grow from
the main roots of ginseng.
These have similar tonic properties to regular ginseng, but
they are slightly cooling
and may therefore be used in summ er cooking. In addition,
this recipe uses red dates,
a herb which is a tonic to the spleen and stomach, thereb
y improving digestion and
assimilation of tonic nutrie nts. Red dates also have a calmin
g effect on the whole
system, while at the same time increasing available energy
.
1 fresh chicken or 4 1 Wash and clean the chicken. If using whole chicken,
chicken legs keep it whole or cut it into large pieces. Cut the
10 g (lh oz) ginseng chicken legs in half. Poach the chicken in a pot of
rootlet filaments, rinsed boiling water for 30 seconds, then remove and drain.
5 seedless red dates Alternatively scald the chicken with boiling water.
(hong zoo), rinsed 2 In a large heat-p roofbo wl, place the chicken together
2 slices frest ginger root with all the other ingredients except the salt. Steam in
11/2 1itres (6 cups) water a steamer or wok over boiling water for 2 hours, con-
1 teaspo on salt, or to
stantly replenishing the water in the steamer or wok
taste
as needed. Remove from the heat, stir in the salt and
serve hot.
Serves 4-6
Prepar ation time: 15 mins
Cooking time: 2 hours
13
Chicken Stewed-
with Ginseng and Red Dates
Instead of sliced ginseng root, which is warming and most
appropriate for winter,
this recipe uses the fine rootlet filaments that grow from
the main roots of ginseng.
These have similar tonic properties to regular ginseng, but
they are slightly cooling
and may therefore be used in summ er cooking. In addition,
this recipe uses red dates,
a herb which is a tonic to the spleen and stomach, thereb
y improving digestion and
assimilation of tonic nutrie nts. Red dates also have a calmin
g effect on the whole
system, while at the same time increasing available energy
.
1 fresh chicken or 4 1 Wash and clean the chicken. If using whole chicken,
chicken legs keep it whole or cut it into large pieces. Cut the
10 g (lh oz) ginseng chicken legs in half. Poach the chicken in a pot of
rootlet filaments, rinsed boiling water for 30 seconds, then remove and drain.
5 seedless red dates Alternatively scald the chicken with boiling water.
(hong zoo), rinsed 2 In a large heat-p roofbo wl, place the chicken together
2 slices frest ginger root with all the other ingredients except the salt. Steam in
11/2 1itres (6 cups) water a steamer or wok over boiling water for 2 hours, con-
1 teaspo on salt, or to
stantly replenishing the water in the steamer or wok
taste
as needed. Remove from the heat, stir in the salt and
serve hot.
Serves 4-6
Prepar ation time: 15 mins
13
Brown Rice and Bamboo Shoot
Cooked in Dodder Broth
Dodder is a traditional Chinese herbal remedy for male impotence and urinary
tract problems. In addition to its property as a sexual tonic, it also strengthens
bone and sinew, relieves lumbago and balances the female reproductive system. The
small seeds, which have a savoury flavour, are boiled directly with rice, enhancing
the taste of this dish and insuring maximum therapeutic potency.
200 g (1 cup) uncooked In a large saucepan or stockpot, bring all the ingredients
brown rice, washed in a to a full boil. Reduce the heat to low, cover tightly with
couple of changes of a lid, and simmer for about 45 Il\inutes, until the rice
water and drained is cooked and all the water has been absorbed. Remove
200 g (7 oz) fresh from the heat and serve in individual serving bowls.
bamboo shoot, peeled
and diced
For stronger flavours, various condiments such as
625 ml (21/2 cups) water
sesame oil, Szechuan pepper-salt powder, ch ili paste,
10 g (1h oz) Chinese
and minced spring onion may be served together with
Dodder seeds (tu si zt),
t he dish on the table to suit individual taste.
rinsed and placed in a
spice bag
2 teaspoons soy sauce Serves 4
1/2 teaspoon salt, or to Preparation time: 5 mins
taste Cooking time: 50 mins
2 tablespoons rice wine
1 teaspoon sugar
15
Brown Rice and Bamboo Shoot
Cooked in Dodder Broth
Dodder is a traditional Chinese herbal remedy for male impotence and urinary
tract problems. In addition to its property as a sexual tonic, it also strengthens
bone and sinew, relieves lumbago and balances the female reproductive system. The
small seeds, which have a savoury flavour, are boiled directly with rice, enhancing
the taste of this dish and insuring maximum therapeutic potency.
200 g (1 cup) uncooked In a large saucepan or stockpot, bring all the ingredients
brown rice, washed in a to a full boil. Reduce the heat to low, cover tightly with
couple of changes of a lid, and simmer for about 45 Il\inutes, until the rice
water and drained is cooked and all the water has been absorbed. Remove
200 g (7 oz) fresh from the heat and serve in individual serving bowls.
bamboo shoot, peeled
and diced
For stronger flavours, various condiments such as
625 ml (21/2 cups) water
sesame oil, Szechuan pepper-salt powder, ch ili paste,
10 g (1h oz) Chinese
and minced spring onion may be served together with
Dodder seeds (tu si zt),
t he dish on the table to suit individual taste.
rinsed and placed in a
spice bag
2 teaspoons soy sauce Serves 4
1/2 teaspoon salt, or to Preparation time: 5 mins
taste Cooking time: 50 mins
1 teaspoon sugar
15
Fish Ball Spinach So,up
Achyranthes, known as "Ox Knee" in Chinese, is a traditional female tonic that
helps correct menstrual disorders. It is also a general liver and kidney tonic for
elderly men and women, promoting blood circulation, cleansing the bloodstream,
and relieving pains in the lower back and waist. It also stimulates energy flow in
the meridiens. In this recipe, it is combined with fresh hand-made fish balls and
prawns to balance its therapeutic and nutritional values.
15 g (1 h oz) Achyranthes 1 Bring the herb and 1I 2 litre (2 cups) of the water to a
Root (niu xr) boil in a saucepan. Reduce the heat to low, cover and
11h litres (6 cups) water simmer for about 15 minutes, until the mixture is
300 g (1 0 oz) white fish reduced by about half. Remove from the heat, strain
fillets, skinned, minced and reserve the clear broth. Discard the dregs.
1 egg 2 Combine the fish, egg and lotus root powder or
11 I 2 teaspoons lotus root
cornstarch mixture in a bowl and mix well.
powder or cornstarch,
3 Bring the remaining water to a boil in a stockpot
mixed with 4 table-
over high heat. Spoon 1 heaped tablespoon of the fish
spoons water
mixture, wet your hands and shape it into a ball, then
125 g ( 4 oz) fresh prawns,
drop it into the boiling water. When the fish ball is
peeled and deveined
cooked, it will float to the surface of the boiling water.
125 g (4 oz) spinach,
stemmed, chopped
Remove the cooked fish ball with a slotted spoon and
1 teaspoon soy sauce transfer to a bowl. Continue to make the fish balls in
1 teaspoon salt, or to the same manner with the remaining fish mixture.
taste 4 Add the shrimp and spinach to the same pot of boil-
1/ 2 teaspoon freshly ing water, and season with the soy sauce, salt and pepper.
ground black pepper Pour in the herb broth and return the soup to a boil.
Finally add the cooked fish balls, simmer uncovered
Serves 4 for 2- 3 minutes and remove from the heat. Serve hot
Preparation time: 30 mins in a large soup tureen or individual serving bowls.
Other vegetables such as wh ite turn ip, bok choy, or
f resh mushrooms may be used in addition to or instead
of the spinach. Clams or oysters may be included w it h
or in place of th e shrimp. Fresh chopped coriander
leaves (cilantro) may be added as a garnish to provide
extra flavour.
17
Fish Ball Spinach So,up
Achyranthes, known as "Ox Knee" in Chinese, is a traditional female tonic that
helps correct menstrual disorders. It is also a general liver and kidney tonic for
elderly men and women, promoting blood circulation, cleansing the bloodstream,
and relieving pains in the lower back and waist. It also stimulates energy flow in
the meridiens. In this recipe, it is combined with fresh hand-made fish balls and
prawns to balance its therapeutic and nutritional values.
15 g (1 h oz) Achyranthes 1 Bring the herb and 1I 2 litre (2 cups) of the water to a
Root (niu xr) boil in a saucepan. Reduce the heat to low, cover and
11h litres (6 cups) water simmer for about 15 minutes, until the mixture is
300 g (1 0 oz) white fish reduced by about half. Remove from the heat, strain
fillets, skinned, minced and reserve the clear broth. Discard the dregs.
1 egg 2 Combine the fish, egg and lotus root powder or
11 I 2 teaspoons lotus root
cornstarch mixture in a bowl and mix well.
powder or cornstarch,
3 Bring the remaining water to a boil in a stockpot
mixed with 4 table-
over high heat. Spoon 1 heaped tablespoon of the fish
spoons water
mixture, wet your hands and shape it into a ball, then
125 g ( 4 oz) fresh prawns,
drop it into the boiling water. When the fish ball is
peeled and deveined
cooked, it will float to the surface of the boiling water.
125 g (4 oz) spinach,
stemmed, chopped
Remove the cooked fish ball with a slotted spoon and
1 teaspoon soy sauce transfer to a bowl. Continue to make the fish balls in
1 teaspoon salt, or to the same manner with the remaining fish mixture.
taste 4 Add the shrimp and spinach to the same pot of boil-
1/ 2 teaspoon freshly ing water, and season with the soy sauce, salt and pepper.
ground black pepper Pour in the herb broth and return the soup to a boil.
Finally add the cooked fish balls, simmer uncovered
Serves 4 for 2- 3 minutes and remove from the heat. Serve hot
Preparation time: 30 mins in a large soup tureen or individual serving bowls.
Other vegetables such as wh ite turn ip, bok choy, or
f resh mushrooms may be used in addition to or instead
of the spinach. Clams or oysters may be included w it h
or in place of th e shrimp. Fresh chopped coriander
leaves (cilantro) may be added as a garnish to provide
extra flavour.
17
Watercress Sparerib Soup with Dried Figs
Watercress is well known for its nutraceutical value. In addition to its high vitamin
C and antioxidant Beta-carotene contents, it is also rich in vitamin E and is a natural
antibiotic. It is often used in complementary medicine to speed up detoxification
processes; clear heat in the body and nourish the lungs. In this soup, watercress is
boiled with figs, apricot seed and spareribs to enhance its taste and nutritional
value. This is an excellent cooling soup for the whole family-easy to prepare,
delicious, yet nutritious. It can be served as a dish in a meal.
350 g (1 2 oz) watercress 1 Rinse the watercress well. Soak in lightly salted
(xi yang em) water for 1 hour, then rinse again in a couple of
3 litres (1 2 cups) water changes of water and drain.
4 dried figs (wu hua guo), 2 Bring the water to a boil in a stockpot. Add all the
halved and rinsed ingredients, except the watercress and salt, and cook
2 tablepsoons sweet apri- over high heat for 20 minutes. Reduce the heat to low
cot seed (bei xingren), and simmer uncovered for 1 hour. Add the watercress
rinsed and continue to simmer for 1 more hour. Season with
2 tablepsoons bitter apri- the salt and remove from the heat. Serve hot in indi-
cot seed (nan xingren), vidual serving bowls.
rinsed
500 g (1 lb) spareribs,
Serves 4
rinsed and scalded with
Preparation time: 10 mins + 1 hour to soak
boiling water
5 slices fresh ginger root
taste
18
Watercress Sparerib Soup with Dried Figs
Watercress is well known for its nutraceutical value. In addition to its high vitamin
C and antioxidant Beta-carotene contents, it is also rich in vitamin E and is a natural
antibiotic. It is often used in complementary medicine to speed up detoxification
processes; clear heat in the body and nourish the lungs. In this soup, watercress is
boiled with figs, apricot seed and spareribs to enhance its taste and nutritional
value. This is an excellent cooling soup for the whole family-easy to prepare,
delicious, yet nutritious. It can be served as a dish in a meal.
350 g (1 2 oz) watercress 1 Rinse the watercress well. Soak in lightly salted
(xi yang em) water for 1 hour, then rinse again in a couple of
3 litres (1 2 cups) water changes of water and drain.
4 dried figs (wu hua guo), 2 Bring the water to a boil in a stockpot. Add all the
halved and rinsed ingredients, except the watercress and salt, and cook
2 tablepsoons sweet apri- over high heat for 20 minutes. Reduce the heat to low
cot seed (bei xingren), and simmer uncovered for 1 hour. Add the watercress
rinsed and continue to simmer for 1 more hour. Season with
2 tablepsoons bitter apri- the salt and remove from the heat. Serve hot in indi-
cot seed (nan xingren), vidual serving bowls.
rinsed
500 g (1 lb) spareribs,
Serves 4
rinsed and scalded with
boiling water
taste
18
Sliced Fish and Vegetabl~ Soup
with Quail Grass
Quail grass or lagos spinach is well known as a remedy for high blood pressure and
the eye problems caused by it. It is also cooling to the liver, thereby reducing liver
inflammation. In this recipe, quail grass is combined with fish and seaweed, which
provide the essential minerals for regulating blood pressure. This dish is beneficial
as a regular part of the diet for keeping blood pressure balanced, relieving pressure
to the liver and improving vision.
11 I 4 litres (5 cups) water 1 Bring !litre (4 cups) of the water to a boil in a

15 g (1/2 oz) quail grass saucepan. Reduce the heat to low, add the bag of quail
or celosia seeds (qing grass seeds, cover and simmer for 1 hour. Remove
xiang z1), rinsed and from the heat and strain. Discard the dregs and
placed in a spice bag reserve the broth.
1 piece kombu seaweed 2 Combine the herb broth and remaining water, and
(12 cm/4 in long), bring to a boil. Add the kombu seaweed and simmer
rinsed and cut into uncovered for 5 minutes. Add the fish and salt, and
strips return to a boil, then simmer for 2-3 more minutes,
250 g (8 oz) fresh white
until the fish is just cooked. Stir in the minced celery
fish fillets, sliced into
and remove from the heat.
thin pieces
3 Transfer the soup to a soup tureen or ladle into
individual serving bowls. Top with the ginger strips
taste
1 stalk fresh celery,
and garnish with celery leaves. Serve hot.
minced
1 em (1/2 in) fresh young If preferred, you may add some chopped bok choy or
ginger root, peeled and fres h spinach to the soup along with the seaweed.
cut into thin strips, Instead of kombu, other types of seaweed may also
soaked in water for be used.
30 minutes
Sprigs of celery leaves,
Serves 4
to garnish (optional)
Preparation time: 15 mins + 30 mins to soak
Cooking time: 1 hour 15 mins
21
Sliced Fish and Vegetabl~ Soup
with Quail Grass
Quail grass or lagos spinach is well known as a remedy for high blood pressure and
the eye problems caused by it. It is also cooling to the liver, thereby reducing liver
inflammation. In this recipe, quail grass is combined with fish and seaweed, which
provide the essential minerals for regulating blood pressure. This dish is beneficial
as a regular part of the diet for keeping blood pressure balanced, relieving pressure
to the liver and improving vision.
11 I 4 litres (5 cups) water 1 Bring !litre (4 cups) of the water to a boil in a

15 g (1/2 oz) quail grass saucepan. Reduce the heat to low, add the bag of quail
or celosia seeds (qing grass seeds, cover and simmer for 1 hour. Remove
xiang z1), rinsed and from the heat and strain. Discard the dregs and
placed in a spice bag reserve the broth.
1 piece kombu seaweed 2 Combine the herb broth and remaining water, and
(12 cm/4 in long), bring to a boil. Add the kombu seaweed and simmer
rinsed and cut into uncovered for 5 minutes. Add the fish and salt, and
strips return to a boil, then simmer for 2-3 more minutes,
250 g (8 oz) fresh white
until the fish is just cooked. Stir in the minced celery
fish fillets, sliced into
and remove from the heat.
thin pieces
3 Transfer the soup to a soup tureen or ladle into
individual serving bowls. Top with the ginger strips
taste
1 stalk fresh celery,
and garnish with celery leaves. Serve hot.
minced
1 em (1/2 in) fresh young If preferred, you may add some chopped bok choy or
ginger root, peeled and fres h spinach to the soup along with the seaweed.
cut into thin strips, Instead of kombu, other types of seaweed may also
soaked in water for be used.
30 minutes
Sprigs of celery leaves,
Serves 4
to garnish (optional)
21
Miso Fish Soup with Daikon
Wild Yam is a tonic to the functions of the spleen, stomach and lungs, and it also
assists in regulating hormone production in women. Recent research has shown
that this herb lowers the blood sugar level and may therefore helps to control dia-
betes. These properties are further enhanced when combined with the minerals and
trace elements provided in this recipe by fresh fish and seaweed.
750 ml (3 cups) water 1 Bring the water to a boil in a saucepan. Add the
1 piece kombu seaweed seaweed strips, cover and simmer for about 3 minutes.
(5 cm/2 in long), cut Add the diakon, Wild Yam and miso pastes, mix well
into strips and return to a boil. Reduce the heat to low, cover and
3 pieces (15 g) Wild Yam simmer for 5 minutes.
(huaishan),soaked in 2 Increase the heat to medium, add the fish slices and
water, then mashed cook for about 2 minutes, or until the fish is just
into paste cooked. Remove from the heat.
150 g (5 oz) diakon 3 Sprinkle some black pepper to the soup and garnish
radish, peeled and with sliced spring onion. Ladle into individual serving
shredded
bowls and serve hot.
5 tablespoons miso
paste
300 g (10 oz) white fish Instead of kombu, other types of seaweed may also
fillets (snakehead or be used in this soup. If you don't like diakon, it may
grouper), sliced be eliminated without reducing the therapeutic efficacy
Pinch of freshly ground of the soup. Szechuan peppercorn-salt powder may be
used instead of black pepper for extra zest.
black pepper
Sliced spring onion, to
garnish Serves 4
22
Miso Fish Soup with Daikon
Wild Yam is a tonic to the functions of the spleen, stomach and lungs, and it also
assists in regulating hormone production in women. Recent research has shown
that this herb lowers the blood sugar level and may therefore helps to control dia-
betes. These properties are further enhanced when combined with the minerals and
trace elements provided in this recipe by fresh fish and seaweed.
750 ml (3 cups) water 1 Bring the water to a boil in a saucepan. Add the
1 piece kombu seaweed seaweed strips, cover and simmer for about 3 minutes.
(5 cm/2 in long), cut Add the diakon, Wild Yam and miso pastes, mix well
into strips and return to a boil. Reduce the heat to low, cover and
3 pieces (15 g) Wild Yam simmer for 5 minutes.
(huaishan),soaked in 2 Increase the heat to medium, add the fish slices and
water, then mashed cook for about 2 minutes, or until the fish is just
into paste cooked. Remove from the heat.
150 g (5 oz) diakon 3 Sprinkle some black pepper to the soup and garnish
radish, peeled and with sliced spring onion. Ladle into individual serving
shredded
bowls and serve hot.
5 tablespoons miso
paste
300 g (10 oz) white fish Instead of kombu, other types of seaweed may also
fillets (snakehead or be used in this soup. If you don't like diakon, it may
grouper), sliced be eliminated without reducing the therapeutic efficacy
Pinch of freshly ground of the soup. Szechuan peppercorn-salt powder may be
used instead of black pepper for extra zest.
black pepper
Sliced spring onion, to
garnish Serves 4
22
Pigeon Stewed with Wild Yam
and Wolfberry
In Chinese herbal cooking, Chinese Wolfberry has been renowned for centuries for
its potent tonic and aphrodisiac properties, as well as its sweet flavour. Wolfberry
promotes hormone secretions in both m en and women, increases strength and
stamina, and is a strong yang energy tonic. Wild Yam further boosts hormone pro-
duction and also enhances immune response. And since pigeon is one of the most
potent of all tonic foods on the Chinese menu, this dish provides a powerful boost
to sexual vitality in both men and women , and also serves to balance the entire
endocrine system.
4 fresh whole pigeons 1 Wash and clean the pigeons, then quarter each. Bring
1 1I 41itres (5 cups) water a pot of water to a boil, drop the pigeon into the boiling
15 g (1 h oz) Chinese water and briefly poach for a few seconds. Quickly
Wolfberry (gou qizr), remove them from the pan and set aside on a platter.
rinsed 2 In a stockpot, bring the water and herbs to a boil.
20 slices Wild Yam (huai Add the pigeon and wine, and return to a boil. Reduce
shan), rinsed the heat to low, cover with a lid and simmer for 2
2 tablespoons Chinese hours. Remove from the heat, season with the salt and
Shao Xing wine serve immediately in individual serving bowls.
taste
If pigeons are not available, this dish may be prepared
with small free-range chickens, or tuji (literally "earth
chickens") in Chinese. Unless the chickens a re truly free
range, which mea ns they are free to feed on herbs,
fo liage, worms and insects, they will not have the
desired tonic properties.
Serves 4
24
Pigeon Stewed with Wild Yam
and Wolfberry
In Chinese herbal cooking, Chinese Wolfberry has been renowned for centuries for
its potent tonic and aphrodisiac properties, as well as its sweet flavour. Wolfberry
promotes hormone secretions in both m en and women, increases strength and
stamina, and is a strong yang energy tonic. Wild Yam further boosts hormone pro-
duction and also enhances immune response. And since pigeon is one of the most
potent of all tonic foods on the Chinese menu, this dish provides a powerful boost
to sexual vitality in both men and women , and also serves to balance the entire
endocrine system.
4 fresh whole pigeons 1 Wash and clean the pigeons, then quarter each. Bring
1 1I 41itres (5 cups) water a pot of water to a boil, drop the pigeon into the boiling
15 g (1 h oz) Chinese water and briefly poach for a few seconds. Quickly
Wolfberry (gou qizr), remove them from the pan and set aside on a platter.
rinsed 2 In a stockpot, bring the water and herbs to a boil.
20 slices Wild Yam (huai Add the pigeon and wine, and return to a boil. Reduce
shan), rinsed the heat to low, cover with a lid and simmer for 2
2 tablespoons Chinese hours. Remove from the heat, season with the salt and
Shao Xing wine serve immediately in individual serving bowls.
taste
If pigeons are not available, this dish may be prepared
with small free-range chickens, or tuji (literally "earth
chickens") in Chinese. Unless the chickens a re truly free
range, which mea ns they are free to feed on herbs,
fo liage, worms and insects, they will not have the
desired tonic properties.
Serves 4
24
Curried Cinnamon Rice
Cinnamon is a warming tonic to yang energy and is often used to stimulate body
heat, especially for cold hands and feet. It also invigorates the entire energy system,
which makes it an excellent tonic for those recovering from a long illness or
surgery, or for general fatigue. In this savoury rice dish, the cinnamon is combined
with curry to increase its warming and stimulatory benefits to energy and blood
circulation.
300 g (11/2 cups) 1 Wash the brown rice in a couple of changes of water
uncooked brown rice until the water runs clear, then drain. To cook the rice,
500 ml (2 cups) water place it in the rice cooker, add 750 ml (3 cups) of
15 g (1 h oz) cinnamon water and switch on the rice cooker.
bark (rou gut), broken 2 In a saucepan, bring the water to a boil. Reduce the
into pieces, rinsed heat to low, add the cinnamon and simmer uncovered
3 tablespoons butter
until the water is reduced by half, about 20 minutes.
2 tablespoons flour
Remove from the heat and strain. Reserve the broth
2 tablespoons curry
and discard the dregs.
powder
3 Heat the butter in a wok over medium heat. Add the
3 cloves garlic, minced
flour and stir continuously until it forms a thick
375 ml (11/2 cups)
chicken stock, or water
paste, then stir in the curry powder and garlic. Pour in
1 carrot, peeled and the chicken stock or water and bring the mixture to a
cubed boil. Add the carrot, onion, potato and apple, and mix
2 onions, sliced well. Reduce the heat to low, cover and simmer for 20
2 potatoes, peeled and minutes. Pour in the cinnamon broth and return the
cubed mixture to a boil. Simmer uncovered for 5 more
1 green apple, peeled minutes, season with the salt and pepper, and remove
and cubed from the heat.
1 teaspoon salt, or to 4 Spoon the cooked brown rice onto individual serving
taste platter, spread the curried vegetables on top and serve
l f 2 teaspoon freshly immediately.
ground black pepper
For add it ional nutrit ional and therapeutic value, you

Serves 6
may add 250 g (8 oz) of chicken meat, cut into 1-cm
(1/r in) cubes. Stir-fry the chicken separately in cooking
oil, then add it to the curry along w ith the cin namon
broth. This dish may be garnished w ith chopped f resh
coriander leaves (ci lantro) or parsley.
27
Curried Cinnamon Rice
Cinnamon is a warming tonic to yang energy and is often used to stimulate body
heat, especially for cold hands and feet. It also invigorates the entire energy system,
which makes it an excellent tonic for those recovering from a long illness or
surgery, or for general fatigue. In this savoury rice dish, the cinnamon is combined
with curry to increase its warming and stimulatory benefits to energy and blood
circulation.
300 g (11/2 cups) 1 Wash the brown rice in a couple of changes of water
uncooked brown rice until the water runs clear, then drain. To cook the rice,
500 ml (2 cups) water place it in the rice cooker, add 750 ml (3 cups) of
15 g (1 h oz) cinnamon water and switch on the rice cooker.
bark (rou gut), broken 2 In a saucepan, bring the water to a boil. Reduce the
into pieces, rinsed heat to low, add the cinnamon and simmer uncovered
3 tablespoons butter
until the water is reduced by half, about 20 minutes.
2 tablespoons flour
Remove from the heat and strain. Reserve the broth
2 tablespoons curry
and discard the dregs.
powder
3 Heat the butter in a wok over medium heat. Add the
3 cloves garlic, minced
flour and stir continuously until it forms a thick
375 ml (11/2 cups)
chicken stock, or water
paste, then stir in the curry powder and garlic. Pour in
1 carrot, peeled and the chicken stock or water and bring the mixture to a
cubed boil. Add the carrot, onion, potato and apple, and mix
2 onions, sliced well. Reduce the heat to low, cover and simmer for 20
2 potatoes, peeled and minutes. Pour in the cinnamon broth and return the
cubed mixture to a boil. Simmer uncovered for 5 more
1 green apple, peeled minutes, season with the salt and pepper, and remove
and cubed from the heat.
1 teaspoon salt, or to 4 Spoon the cooked brown rice onto individual serving
taste platter, spread the curried vegetables on top and serve
l f 2 teaspoon freshly immediately.
ground black pepper
For add it ional nutrit ional and therapeutic value, you

Serves 6
may add 250 g (8 oz) of chicken meat, cut into 1-cm
(1/r in) cubes. Stir-fry the chicken separately in cooking
oil, then add it to the curry along w ith the cin namon
broth. This dish may be garnished w ith chopped f resh
coriander leaves (ci lantro) or parsley.
27
Clam Vegetable Soup f
Hemlock Parsley Root is often used to correct menstrual disorders in women, and
as a tonic rejuvenator after childbirth. It also promotes blood circulation and helps
lower high blood pressure. Its warming properties make it a popular herbal tonic
for winter recipes, such as in this tasty soup, which includes clams, ginger and
spring onion to further enhance its body warming properties.
2 litres (8 cups) water 1 Prepare the broth first by bringing 750 ml (3 cups)
15 g ( 1I 2 oz) Hemlock of the water to a rolling boil in a saucepan. Reduce the
Parsley Root (chuan heat to low, add the sliced herb and simmer uncovered
xiong), thinly sliced, until the water is reduced by half, about 30 minutes.
rinsed Remove from the heat and strain through a cloth or
1 carrot, peeled and diced fine sieve. Reserve the broth and discard the dregs.
1 large potato, peeled
2 Bring the broth, remaining water, carrot, potato and
and diced
ginger to a boil in a stockpot, then cover and simmer
1 tablespoon finely
for 20- 30 minutes. Remove the cover, add the clams and
chopped fresh ginger
return to a boil. Simmer uncovered for 1-2 minutes,
300 g (10 oz) fresh
or until all the clams are opened up. Season with the
clams, washed in salted
water, then rinsed
salt and pepper, add the spring onion and remove from
1 teaspoon salt, or to the heat. Serve immediately in a soup tureen or indi-
taste vidual serving bowls, garnished with chilli (if using).
1/2 teaspoon freshly
ground black pepper Serves 4-6
1 spring onion, sliced Preparation time: 30 mins
Chopped red chilli, to Cooking time: 1 hour 10 mins
garnish (optional)
29
Clam Vegetable Soup f
Hemlock Parsley Root is often used to correct menstrual disorders in women, and
as a tonic rejuvenator after childbirth. It also promotes blood circulation and helps
lower high blood pressure. Its warming properties make it a popular herbal tonic
for winter recipes, such as in this tasty soup, which includes clams, ginger and
spring onion to further enhance its body warming properties.
2 litres (8 cups) water 1 Prepare the broth first by bringing 750 ml (3 cups)
15 g ( 1I 2 oz) Hemlock of the water to a rolling boil in a saucepan. Reduce the
Parsley Root (chuan heat to low, add the sliced herb and simmer uncovered
xiong), thinly sliced, until the water is reduced by half, about 30 minutes.
rinsed Remove from the heat and strain through a cloth or
1 carrot, peeled and diced fine sieve. Reserve the broth and discard the dregs.
1 large potato, peeled
2 Bring the broth, remaining water, carrot, potato and
and diced
ginger to a boil in a stockpot, then cover and simmer
1 tablespoon finely
for 20- 30 minutes. Remove the cover, add the clams and
chopped fresh ginger
return to a boil. Simmer uncovered for 1-2 minutes,
300 g (10 oz) fresh
or until all the clams are opened up. Season with the
clams, washed in salted
water, then rinsed
salt and pepper, add the spring onion and remove from
1 teaspoon salt, or to the heat. Serve immediately in a soup tureen or indi-
taste vidual serving bowls, garnished with chilli (if using).
ground black pepper Serves 4-6
1 spring onion, sliced Preparation time: 30 mins
Chopped red chilli, to Cooking time: 1 hour 10 mins
garnish (optional)
29
Fish Soup with Papaya and
Bean curd
This soup is delicious and nutritious-both the fish
and bean curd are excellent sources of protein. It is a
healthy soup for all ages.
1 whole fresh snakehead or threadfin (750 g/11/2 lbs)

1h teaspoon oil
11/2 litres (6 cups) water
1h ripe small papaya (150 g/5 oz), deseeded and cut
into chunks
1 tub (300 g/10 oz) soft beancurd
1 em (1 h in) fresh ginger root, peeled and thinly sliced
1 teaspoon Shao Xing rice wine (optional)
1 Gut and clean the fish, then dried with paper towels.
Heat a little oil in a wok and fry the fish over medium
heat until lightly golden brown, 1-2 minutes on each
side. Remove from the heat.
2 Bring the water to a boil in a stockpot. Add the
papaya and beancurd, and cook over medium heat for
15 minutes. Add the ginger and fish, and continue to
cook for 10 more minutes. Season with the wine (if
using) and salt, and remove from the heat. Serve hot
in individual serving bowls.
Serves 4
30
Fish Soup with Papaya and
Bean curd
This soup is delicious and nutritious-both the fish
and bean curd are excellent sources of protein. It is a
healthy soup for all ages.
1 whole fresh snakehead or threadfin (750 g/11/2 lbs)

1h teaspoon oil
11/2 litres (6 cups) water
1h ripe small papaya (150 g/5 oz), deseeded and cut
into chunks
1 tub (300 g/10 oz) soft beancurd
1 em (1 h in) fresh ginger root, peeled and thinly sliced
1 teaspoon Shao Xing rice wine (optional)
1 Gut and clean the fish, then dried with paper towels.
Heat a little oil in a wok and fry the fish over medium
heat until lightly golden brown, 1-2 minutes on each
side. Remove from the heat.
2 Bring the water to a boil in a stockpot. Add the
papaya and beancurd, and cook over medium heat for
15 minutes. Add the ginger and fish, and continue to
cook for 10 more minutes. Season with the wine (if
using) and salt, and remove from the heat. Serve hot
in individual serving bowls.
Serves 4
30
Pork Soup with Water Chestnuts
and Red Dates
Red dates are known to be effective in countering fatigue, anaemia and low energy
level. They are most commonly used to build up strength and blood, and are often
added to other herbs in tonic dishes to give a naturally sweet taste. In this recipe,
red dates are combined with carrots, water chestnuts and pork to produce a tasty
soup that strengthens the lungs and spleen, expels phlegm and alleviates coughs.
21/2 litres (10 cups) water Bring the water to a boil in a stockpot. Add all the
1 large or 2 small carrots, ingredients, except the salt, and cook over high heat
peeled and sliced for 20 minutes. Reduce the heat to low and simmer
12 water chestnuts, uncovered for 2 hours. Season with the salt and
peeled remove from the heat. Serve hot in individual serving
8 red dates (hong zao), bowls.
pited and rinsed
500 g (1 lb) lean pork, Serves 4
rinsed and scalded with Preparation time: 30 mins
boiling water Cooking time: 2 hours 30 mins
taste
32
Pork Soup with Water Chestnuts
and Red Dates
Red dates are known to be effective in countering fatigue, anaemia and low energy
level. They are most commonly used to build up strength and blood, and are often
added to other herbs in tonic dishes to give a naturally sweet taste. In this recipe,
red dates are combined with carrots, water chestnuts and pork to produce a tasty
soup that strengthens the lungs and spleen, expels phlegm and alleviates coughs.
21/2 litres (10 cups) water Bring the water to a boil in a stockpot. Add all the
1 large or 2 small carrots, ingredients, except the salt, and cook over high heat
peeled and sliced for 20 minutes. Reduce the heat to low and simmer
12 water chestnuts, uncovered for 2 hours. Season with the salt and
peeled remove from the heat. Serve hot in individual serving
8 red dates (hong zao), bowls.
pited and rinsed
500 g (1 lb) lean pork, Serves 4
rinsed and scalded with Preparation time: 30 mins
boiling water Cooking time: 2 hours 30 mins
taste
32
Tian Qi Chicken SO\JP
Pseudoginseng is an effective cleanser of the blood and helps to improve blood
circulation. It is said to have significant healing effects, eliminating pain and eases
bruises and swelling. Adults take this soup for improvement of skin texture,
refreshment of the mind and energizing the body. As pseudoginseng also promotes
growth, this soup is typically served to adolescents for growth.
2l/2 1itres (10 cups) Bring the water to a boil in a stockpot. Add all the
water ingredients, except the salt, and cook over high heat
40 g (11/3 oz) pseudo- for 20 minutes. Reduce the heat to low and simmer
ginseng (tian ql), rinsed uncovered for 2 hours. Season with the salt and
1 fresh chicken, cleaned, remove from the heat. Serve hot in individual serving
skinned and halved, bowls.
then scalded with
boiling water Serves 4--6
3 slices fresh ginger root Preparation time: 10 mins
1 teaspoon salt, or to Cooking time: 2 hours 30 mins
taste
35
Tian Qi Chicken SO\JP
Pseudoginseng is an effective cleanser of the blood and helps to improve blood
circulation. It is said to have significant healing effects, eliminating pain and eases
bruises and swelling. Adults take this soup for improvement of skin texture,
refreshment of the mind and energizing the body. As pseudoginseng also promotes
growth, this soup is typically served to adolescents for growth.
2l/2 1itres (10 cups) Bring the water to a boil in a stockpot. Add all the
water ingredients, except the salt, and cook over high heat
40 g (11/3 oz) pseudo- for 20 minutes. Reduce the heat to low and simmer
ginseng (tian ql), rinsed uncovered for 2 hours. Season with the salt and
1 fresh chicken, cleaned, remove from the heat. Serve hot in individual serving
skinned and halved, bowls.
then scalded with
boiling water Serves 4--6
3 slices fresh ginger root Preparation time: 10 mins
1 teaspoon salt, or to Cooking time: 2 hours 30 mins
taste
35
Pork Soup witt') Cordyceps
and Fish Maw
Cordyceps is regarded to be an excellent rejuvenator,
providing the best remedy for anaemia, body fluid
loss, excessive fatigue and body aches. It is also used
for strengthening the immune system, reducing the
effects of aging, promoting longevity, treating lethargy
and improving liver functions. In this recipe, it is
combined with Wild Yam to further enhance immune
response. Highly nutritious, this soup helps to improve
the overall health, and is beneficial to everyone, in
particular growing children and the elderly.
100 g (3 oz) dried cod maw, or other fish maw, rinsed

3 Jitres (12 cups) water
500 g (1 kg) lean pork, rinsed and scalded with boiling
water
40 g (11 / 3 oz) Wild Yam (huai shan), rinsed
10 Chinese Cordyceps (dong chong coo), rinsed
1 Bring a saucepan of water to a boil. Add the dried

fish maw and cook for about 10 minutes, then cover
and remove from the heat. Allow the fish maw to steep
for 3 hours, then remove, rinse and drain.
2 Bring the water to a boil in a stockpot. Add all the
for about 20 minutes. Reduce the heat to low and sim-
mer uncovered for 2 hours. Season with the salt and
remove from the heat. Serve the soup hot in individual
serving bowls.
Serves 4-6
37
Pork Soup witt') Cordyceps
and Fish Maw
Cordyceps is regarded to be an excellent rejuvenator,
providing the best remedy for anaemia, body fluid
loss, excessive fatigue and body aches. It is also used
for strengthening the immune system, reducing the
effects of aging, promoting longevity, treating lethargy
and improving liver functions. In this recipe, it is
combined with Wild Yam to further enhance immune
response. Highly nutritious, this soup helps to improve
the overall health, and is beneficial to everyone, in
particular growing children and the elderly.
100 g (3 oz) dried cod maw, or other fish maw, rinsed

3 Jitres (12 cups) water
500 g (1 kg) lean pork, rinsed and scalded with boiling
water
40 g (11 / 3 oz) Wild Yam (huai shan), rinsed
10 Chinese Cordyceps (dong chong coo), rinsed
1 Bring a saucepan of water to a boil. Add the dried

fish maw and cook for about 10 minutes, then cover
and remove from the heat. Allow the fish maw to steep
for 3 hours, then remove, rinse and drain.
2 Bring the water to a boil in a stockpot. Add all the
for about 20 minutes. Reduce the heat to low and sim-
mer uncovered for 2 hours. Season with the salt and
remove from the heat. Serve the soup hot in individual
serving bowls.
Serves 4-6
37
Sparerib and Lotus
Root Soup
Codonopsis is known to inhibit fatigue, promote
blood cell formation and tonify the spleen, stomach
and lungs. Glehnia Root is used for nourishing the
lungs and clearing the body heat, while Solomon's
Seal is used for healing bruises and stomach disorders.
Together, these herbs help to improve the overall body
functions, speed up the recovery from internal injuries,
or cough and cold due to accumulated body heat.
However, those who have not fully recovered from
these illnesses should avoid drinking this soup.
3 litres (12 cups) water

20 g (2/3 oz) Codonopsis Root (dang shen), rinsed
20 g (2/3 oz) Solomon's Seal (yu zhu), rinsed
20 g (2/3 oz) Glehnia Root (sha shen), rinsed
15 g (lh cup) dried lily bulb (bai he), rinsed
1 slice dried tangerine peel, soaked in water until soft
300 g (10 oz) lotus roots, peeled and thickly sliced
500 g (1 lb) spareribs, rinsed and scalded with boiling
water 1

uncovered for 2 hours. Season with the salt and
remove from the heat. Ladle the hot soup into indi-
vidual serving bowls and serve immediately.
Serves 4
38
Sparerib and Lotus
Root Soup
Codonopsis is known to inhibit fatigue, promote
blood cell formation and tonify the spleen, stomach
and lungs. Glehnia Root is used for nourishing the
lungs and clearing the body heat, while Solomon's
Seal is used for healing bruises and stomach disorders.
Together, these herbs help to improve the overall body
functions, speed up the recovery from internal injuries,
or cough and cold due to accumulated body heat.
However, those who have not fully recovered from
these illnesses should avoid drinking this soup.
3 litres (12 cups) water

20 g (2/3 oz) Codonopsis Root (dang shen), rinsed
20 g (2/3 oz) Solomon's Seal (yu zhu), rinsed
20 g (2/3 oz) Glehnia Root (sha shen), rinsed
15 g (lh cup) dried lily bulb (bai he), rinsed
1 slice dried tangerine peel, soaked in water until soft
300 g (10 oz) lotus roots, peeled and thickly sliced I
500 g (1 lb) spareribs, rinsed and scalded with boiling
water 1

uncovered for 2 hours. Season with the salt and
remove from the heat. Ladle the hot soup into indi-
vidual serving bowls and serve immediately.
Serves 4
38
Brown Rice Mixed with Shiitake Mushroom,
Peas and Tuckahoe
Tuckahoe is well known in Chinese medicine for its diuretic and sedative properties.
It helps the body eliminate excess fluids, while calming the nervous system. In
addition, it is a tonic for the endocrine system, promoting balanced hormone
secretions. In this dish, it is combined with shiitake mushrooms, which also benefits
the endocrine system and boosts immune response.
300 g (11h cups) 1 Wash the brown rice in a couple of changes of water
uncooked brown rice until the water runs clear, then drain.
875 ml (31 h cups) water 2 In a pot or large saucepan, combine the rice, water,
15 g (1/2 oz) Tuckahoe herb pulp, mushroom, soy sauce, rice wine, salt and
(fu ling), soaked in pepper, mix well and bring to a boil over medium
water for 1 hour, then heat. Reduce the heat to low, cover and simmer until
mashed into pulp all the water has been absorbed and the rice is cooked,
8 dried shiitake mush- about 45 minutes. Remove from the heat, stir in the
rooms, soaked in hot green peas and serve hot in individual serving bowls,
water until soft, stems garnished with spring onion and chili strips if you like.
discarded, caps sliced
1 tablespoon soy sauce
1 tablespoon rice wine In addition to or in place of the green peas, you may
1j2 teaspoon salt, or to use diced carrot, celery, or capsicum (bell pepper) .
taste
Serves 4
ground black pepper
150 g (1 cup) fresh or
frozen green peas,
blanched in boiling
water for 1 minute,
then drained
Spring onion and chili
strips, to garnish
Brown Rice Mixed with Shiitake Mushroom,
Peas and Tuckahoe
Tuckahoe is well known in Chinese medicine for its diuretic and sedative properties.
It helps the body eliminate excess fluids, while calming the nervous system. In
addition, it is a tonic for the endocrine system, promoting balanced hormone
secretions. In this dish, it is combined with shiitake mushrooms, which also benefits
the endocrine system and boosts immune response.
300 g (11h cups) 1 Wash the brown rice in a couple of changes of water
uncooked brown rice until the water runs clear, then drain.
875 ml (31 h cups) water 2 In a pot or large saucepan, combine the rice, water,
15 g (1/2 oz) Tuckahoe herb pulp, mushroom, soy sauce, rice wine, salt and
(fu ling), soaked in pepper, mix well and bring to a boil over medium
water for 1 hour, then heat. Reduce the heat to low, cover and simmer until
mashed into pulp all the water has been absorbed and the rice is cooked,
8 dried shiitake mush- about 45 minutes. Remove from the heat, stir in the
rooms, soaked in hot green peas and serve hot in individual serving bowls,
water until soft, stems garnished with spring onion and chili strips if you like.
discarded, caps sliced
1 tablespoon rice wine In addition to or in place of the green peas, you may
1j2 teaspoon salt, or to use diced carrot, celery, or capsicum (bell pepper) .
taste
Serves 4
ground black pepper
frozen green peas, !I
blanched in boiling I
I
water for 1 minute,

then drained
Spring onion and chili
strips, to garnish
41
Black Chicken Tonic with Red Dates
Black chicken is a traditional Chinese tonic food often served to women after
childbirth, to restore their vitality and to enrich the blood. However, it is also a
tonic food for everyone. In this recipe, it is combined with red dates and dried
Iongan flesh, which further boost the blood-building and energizing properties of
the black chicken. The sesame oil with warming properties lends an additional
nutritional value to the dish.
1 fresh black chicken or 1 Wash and clean the chicken, then cut it into serving
4 black chicken legs pieces.
10 dried Iongan flesh 2 Combine all the Sauce ingredients in a mixing bowl
(long yan rou) , rinsed and mix well. Add the chicken pieces and mix until
6 pitted red dates (hong well coated. Arrange the herbs on top of the chicken
zao), rinsed pieces, and place the spring onion, celery and ginger
2 spring onions, cut into in between the herbs. Cover the bowl tightly with
lengths aluminum foil and leave to marinate for about 30
1 stalk celery, cut into
minutes. Place in a steamer or wok and steam over
lengths
boiling water for 1 hour. Remove from the heat, take
off the foil, sprinkle the chopped coriander leaves on
1 tablespoon chopped
top and serve hot.
coriander leaves
(cilantro), to garnish
If black chicken is not available, free-range chicken
Sauce may be substituted.
2 teaspoons soy sauce
3 tablespoons sesame oil
Serves 4
1 teaspoon salt
Preparation time: 20 mins + 30 mins to marinate
2 teaspoons sugar
Cooking time: 1 hour
11 I 2 teaspoons freshly
ground black pepper
42
Black Chicken Tonic with Red Dates
Black chicken is a traditional Chinese tonic food often served to women after
childbirth, to restore their vitality and to enrich the blood. However, it is also a
tonic food for everyone. In this recipe, it is combined with red dates and dried
Iongan flesh, which further boost the blood-building and energizing properties of
the black chicken. The sesame oil with warming properties lends an additional
nutritional value to the dish.
1 fresh black chicken or 1 Wash and clean the chicken, then cut it into serving
4 black chicken legs pieces.
10 dried Iongan flesh 2 Combine all the Sauce ingredients in a mixing bowl
(long yan rou) , rinsed and mix well. Add the chicken pieces and mix until
6 pitted red dates (hong well coated. Arrange the herbs on top of the chicken
zao), rinsed pieces, and place the spring onion, celery and ginger
2 spring onions, cut into in between the herbs. Cover the bowl tightly with
lengths aluminum foil and leave to marinate for about 30
1 stalk celery, cut into
minutes. Place in a steamer or wok and steam over
lengths
boiling water for 1 hour. Remove from the heat, take
off the foil, sprinkle the chopped coriander leaves on
1 tablespoon chopped
top and serve hot.
coriander leaves
(cilantro), to garnish
If black chicken is not available, free-range chicken
Sauce may be substituted.
2 teaspoons soy sauce
Serves 4
1 teaspoon salt
Preparation time: 20 mins + 30 mins to marinate
2 teaspoons sugar
11 I 2 teaspoons freshly
ground black pepper
42
Chicken Stewed with Jobl)s Tears
Job's Tears is a perfect example of a medicinal herb that is also a normal food item.
Similar in appearance to pearl barley, but entirely different in nature, Job's Tears
has a delicious nutty flavour and a potent nutritional profile. It eliminates damp-
ness from the body, relieves arthritis and rheumatism, has diuretic properties, and
is a nutritious food that is beneficial to both men and women, young and old alike.
In this recipe, it is cooked with chicken, mushrooms, and ginger to produce a tasty
tonic stew.
1 fresh chicken 1 Clean and wash the chicken and cut it into bite-
2lh litres (10 cups) sized pieces. Place the chicken in a stockpot with the
water water, Job's Tears seeds and ginger, and bring to a
30 g (1 oz) Job's Tears rolling boil. Reduce the heat to low, cover and simmer
seed (yi yi ren), so aked for 2 hours until the chicken is tender.
in water overnight and 2 Add all the other ingredients and return to a boil.
drained Simmer for 2 more minutes and remove from the
5 slices fresh ginger root, heat. Ladle into individual serving bowls and serve hot.
finely chopped
300 g (10 oz) fresh
mushrooms, stems For a robust nutty flavour, add a dash of Chinese
discarded, caps sliced sesame oil to each serving bowl before ladling the
stew into the bowls. Each serving may also be garnished
3 spring onions, finely
with chopped coriander leaves (cilantro) or parsley. I'
chopped
1 teaspoon salt, or to Serves 6
I
taste Preparation time: 20 mins + overnight to soak
l / 2 teaspoon freshly Cooking time: 2 hours 10 mins
ground black pepper
45
Chicken Stewed with Jobl)s Tears
Job's Tears is a perfect example of a medicinal herb that is also a normal food item.
Similar in appearance to pearl barley, but entirely different in nature, Job's Tears
has a delicious nutty flavour and a potent nutritional profile. It eliminates damp-
ness from the body, relieves arthritis and rheumatism, has diuretic properties, and
is a nutritious food that is beneficial to both men and women, young and old alike.
In this recipe, it is cooked with chicken, mushrooms, and ginger to produce a tasty
tonic stew.
1 fresh chicken 1 Clean and wash the chicken and cut it into bite-
2lh litres (10 cups) sized pieces. Place the chicken in a stockpot with the
water water, Job's Tears seeds and ginger, and bring to a
30 g (1 oz) Job's Tears rolling boil. Reduce the heat to low, cover and simmer
seed (yi yi ren), so aked for 2 hours until the chicken is tender.
in water overnight and 2 Add all the other ingredients and return to a boil.
drained Simmer for 2 more minutes and remove from the
5 slices fresh ginger root, heat. Ladle into individual serving bowls and serve hot.
finely chopped
300 g (10 oz) fresh
mushrooms, stems For a robust nutty flavour, add a dash of Chinese
discarded, caps sliced sesame oil to each serving bowl before ladling the
stew into the bowls. Each serving may also be garnished
with chopped coriander leaves (cilantro) or parsley. I'
chopped
1 teaspoon salt, or to Serves 6
I
taste Preparation time: 20 mins + overnight to soak
l / 2 teaspoon freshly Cooking time: 2 hours 10 mins
ground black pepper
45
Healthy Tofu Stew
Caltrop, also commonly known by its Latin name Tribulus, has long been a favourite
herbal tonic in both Chinese medicine and cuisine. It boosts sexual vitality in both
men and women, assists lactation in nursing mothers, and is used to correct male
infertility. It also purifies the bloodstream, tonifies the liver, and improves vision.
In this recipe it's combined with beancurd, vegetables and chicken breast, plus the
body warming properties and fragrant flavour of Chinese sesame oil.
15 g (1 I 2 oz) Caltrop (bai 1 In a saucepan, bring the herb and water to a boil.
ji It), crushed in a mortar Reduce the heat to low, cover and simmer for 45
and placed in a spice minutes. Remove from the heat and strain. Reserve
bag the clear broth and discard the dregs.
750 ml (3 cups) water 2 Cut the chicken breast into cubes, place in a bowl
1 fresh chicken breast and mix well with the soy sauce. Set aside.
1 tablespoon soy sauce 3 Heat the sesame oil in a wok over high heat. Stir-fry
the chicken until it changes colour, 3-4 minutes. Add
1I 2 tub (150 gl5 oz) soft
the bean curd and using a spatula, break it into small
beancurd
bits. Stir-fry the mixture for 2 more minutes, then stir
1 carrot, peeled and
in the carrot, mushroom and green peas, and season
grated
with the wine and salt. Pour in the herbal broth,
6 dried shiitake mush-
rooms, soaked in hot reduce the heat to medium and simmer covered for
water until soft, stems 20-30 minutes. Remove from the heat and serve
discarded, caps sliced immediately, garnished with chopped spring onion.
frozen green peas For a stronger flavour you may also add chopped garlic
2 tablespoons rice wine along with the carrot and mushroom. Instead of
1 teaspoon salt, or to chicken, this dish may also be prepared with dried
taste shrimp that have been soaked and drained.
chopped
Serves 4
46
Healthy Tofu Stew
Caltrop, also commonly known by its Latin name Tribulus, has long been a favourite
herbal tonic in both Chinese medicine and cuisine. It boosts sexual vitality in both
men and women, assists lactation in nursing mothers, and is used to correct male
infertility. It also purifies the bloodstream, tonifies the liver, and improves vision.
In this recipe it's combined with beancurd, vegetables and chicken breast, plus the
body warming properties and fragrant flavour of Chinese sesame oil.
15 g (1 I 2 oz) Caltrop (bai 1 In a saucepan, bring the herb and water to a boil.
ji It), crushed in a mortar Reduce the heat to low, cover and simmer for 45
and placed in a spice minutes. Remove from the heat and strain. Reserve
bag the clear broth and discard the dregs.
750 ml (3 cups) water 2 Cut the chicken breast into cubes, place in a bowl
1 fresh chicken breast and mix well with the soy sauce. Set aside.
1 tablespoon soy sauce 3 Heat the sesame oil in a wok over high heat. Stir-fry
the chicken until it changes colour, 3-4 minutes. Add
1I 2 tub (150 gl5 oz) soft
the bean curd and using a spatula, break it into small
beancurd
bits. Stir-fry the mixture for 2 more minutes, then stir
1 carrot, peeled and
in the carrot, mushroom and green peas, and season
grated
with the wine and salt. Pour in the herbal broth,
rooms, soaked in hot reduce the heat to medium and simmer covered for
water until soft, stems 20-30 minutes. Remove from the heat and serve
discarded, caps sliced immediately, garnished with chopped spring onion.
frozen green peas For a stronger flavour you may also add chopped garlic
2 tablespoons rice wine along with the carrot and mushroom. Instead of
1 teaspoon salt, or to chicken, this dish may also be prepared with dried
taste shrimp that have been soaked and drained.
chopped
Serves 4
46
Dried Longan Chicken Soup Pigeon Egg White Fungus Soup
The three tonic seeds used in this soup are Wax Privet Seed, Chinese Raspberry, White fungus and pigeon eggs are a traditional tonic blend used to restore vital
and Wolfberry, a combination that is traditionally used to correct female menstrual energy after illness or surgery, increase vitality in the elderly, strengthen the body,
disorders, improve fertility, and increase male sexual potency. Dried Iongan adds a and torrify yin energy throughout the human system. It is an excellent restorative
cardiotonic effect-strengthening heart functions, improving circulation, and boosting for general weakness and physical deficiency.
the blood. When prepared in a rich chicken stock, this tonic provides a strong boost
to both male and female vitality and helps restore energy in the weak and elderly. 1 or 2 florets dried white 1 Puree the white fungus and coriander leaves until
fungus (bai mu er), smooth in a blender or food processor. Beat the
15 g (1 h oz) Chinese Rinse the herbs, then bring all the ingredients to a boil soaked in water until pigeon eggs well, then add to the puree and mix until
Raspberry (fu pen zt) in a stockpot. Reduce the heat to low, cover and simmer soft, drained and hard well blended. Set aside.
15 g (1 I 2 oz) Wax Privet for 2 hours. Remove from the heat, ladle into individual core trimmed 2 Bring the chicken stock or water to a boil in a
Seed (nu jen zt) serving bowls or large tea cups and serve hot. 1 bunch (15 g/1hoz) saucepan. Add the egg mixture and mix well. Stir in
15 g (1 h oz) Chinese coriander leaves the wine and salt, simmer uncovered for about 2
Wolfberry (gou qizt) (cilantro), leaves only minutes and remove from the heat. Serve immediately
15 g (1 h oz) dried Ion- The chicken wings may be eliminated; simply boil the 15 pigeon eggs
4 herbs in plain water. The dried Iongan provides a sweet in a soup tureen or individual serving bowls.
gan flesh (long yon 500 ml (2 cups) chicken
flavour that does not require any additional seasonings.
rou) stock or water
Serves 4-6
11/2 litres (6 cups) water 2 tablespoons rice wine
2 chicken wings Serves 4-6 1 teaspoon salt, or to
Preparation time: 5 mins taste
48 49
Dried Longan Chicken Soup Pigeon Egg White Fungus Soup
The three tonic seeds used in this soup are Wax Privet Seed, Chinese Raspberry, White fungus and pigeon eggs are a traditional tonic blend used to restore vital
and Wolfberry, a combination that is traditionally used to correct female menstrual energy after illness or surgery, increase vitality in the elderly, strengthen the body,
disorders, improve fertility, and increase male sexual potency. Dried Iongan adds a and torrify yin energy throughout the human system. It is an excellent restorative
cardiotonic effect-strengthening heart functions, improving circulation, and boosting for general weakness and physical deficiency.
the blood. When prepared in a rich chicken stock, this tonic provides a strong boost
to both male and female vitality and helps restore energy in the weak and elderly. 1 or 2 florets dried white 1 Puree the white fungus and coriander leaves until
fungus (bai mu er), smooth in a blender or food processor. Beat the
15 g (1 h oz) Chinese Rinse the herbs, then bring all the ingredients to a boil soaked in water until pigeon eggs well, then add to the puree and mix until
Raspberry (fu pen zt) in a stockpot. Reduce the heat to low, cover and simmer soft, drained and hard well blended. Set aside.
15 g (1 I 2 oz) Wax Privet for 2 hours. Remove from the heat, ladle into individual core trimmed 2 Bring the chicken stock or water to a boil in a
Seed (nu jen zt) serving bowls or large tea cups and serve hot. 1 bunch (15 g/1hoz) saucepan. Add the egg mixture and mix well. Stir in
15 g (1 h oz) Chinese coriander leaves the wine and salt, simmer uncovered for about 2
Wolfberry (gou qizt) (cilantro), leaves only minutes and remove from the heat. Serve immediately
15 g (1 h oz) dried Ion- The chicken wings may be eliminated; simply boil the 15 pigeon eggs
4 herbs in plain water. The dried Iongan provides a sweet in a soup tureen or individual serving bowls.
gan flesh (long yon 500 ml (2 cups) chicken
flavour that does not require any additional seasonings.
rou) stock or water
Serves 4-6
11/2 litres (6 cups) water 2 tablespoons rice wine
2 chicken wings Serves 4-6 1 teaspoon salt, or to
Preparation time: 5 mins taste
48 49
Four Herb Tonic Soup
The four tonic herbs used in this soup are Foxnut, Wild Yam, lotus seeds and
Tuckahoe. It also includes Job's Tears, which is not specifically a tonic but a potent
nutritional source, capable of eliminating dampness from the body. This is a warm-
ing soup which calms the spirit and enhances vital energy.
15 g (1 h oz) Job's Tears In a stockpot, bring the herbs and water to a boil over
seed (yi yi ren), soaked medium heat. Add all the other ingredients, mix well
in water overnight and and return to a boil. Reduce the heat to low, cover the
drained pot and simmer for about 1 hour. Remove from the
15 slices Wild Yam (huai heat. Serve hot in individual serving bowls, sprinkled
shan), rinsed with a splash of rice wine if preferred.
10 g (1 h oz) Tuckahoe
(fu ling), sliced into thin
slabs and rinsed For a richer and more fortifying soup, you may add
some boneless chicken meat, cut into cubes. Each
10 g (1/3 oz) Foxnut (qian
serving may also be garnished with chopped coriander
sht), rinsed
leaves (cilantro).
15 g (1 h oz) lotus seeds
(/ian zt), soaked in water
overnight, drained Serves 4-6
2 litres (8 cups) water Preparation time: 10 mins +overnight to soak
1 tablespoon rice wine Cooking time: 1 hour 10 mins
11/2 teaspoons salt, or
to taste
50
Four Herb Tonic Soup
The four tonic herbs used in this soup are Foxnut, Wild Yam, lotus seeds and
Tuckahoe. It also includes Job's Tears, which is not specifically a tonic but a potent
nutritional source, capable of eliminating dampness from the body. This is a warm-
ing soup which calms the spirit and enhances vital energy.
15 g (1 h oz) Job's Tears In a stockpot, bring the herbs and water to a boil over
seed (yi yi ren), soaked medium heat. Add all the other ingredients, mix well
in water overnight and and return to a boil. Reduce the heat to low, cover the
drained pot and simmer for about 1 hour. Remove from the
15 slices Wild Yam (huai heat. Serve hot in individual serving bowls, sprinkled
shan), rinsed with a splash of rice wine if preferred.
10 g (1 h oz) Tuckahoe
(fu ling), sliced into thin
slabs and rinsed For a richer and more fortifying soup, you may add
some boneless chicken meat, cut into cubes. Each
10 g (1/3 oz) Foxnut (qian
serving may also be garnished with chopped coriander
sht), rinsed
leaves (cilantro).
15 g (1 h oz) lotus seeds
(/ian zt), soaked in water
overnight, drained Serves 4-6
2 litres (8 cups) water Preparation time: 10 mins +overnight to soak
1 tablespoon rice wine Cooking time: 1 hour 10 mins
11/2 teaspoons salt, or
to taste
50
Steamed Egg with Shiitake Mushroom
Foxnut is a traditional Chinese longevity tonic known for its anti-ageing and ener-
gizing properties. In this dish, it is combined with the nutritional value of eggs and
prawns, and the immune enhancing properties of shiitake mushrooms. This is a
warming, highly nutritious dish with a delicious blend of flavours.
1l/4 1itres (5 cups) 1 Bring the chicken stock or water to a boil in a stock-
chicken stock or water pot. Reduce the heat to medium, add the Foxnut, and
15 g (l h oz) Foxnut boil for 30-45 minutes. Remove from the heat and
(qion shl), rinsed strain with a cloth or fine sieve. Reserve the clear
5 fresh medium prawns
broth and discard the dregs.
(about 125 g/4 oz), 2 Mix the prawns with rice wine in a bowl. Set aside
peeled and deveined,
for about 5 minutes, then drain.
then chopped
3 Combine the egg, mushroom, onion, marinated
1 tablespoon rice wine
prawns in a heat-proof glass bowl. Add the sugar, salt
4 eggs, well beaten
and pepper, and stir until well blended. Add the clear
rooms, soaked in hot broth and stir to mix well. Steam for about 20 minutes
water until soft, stems until the egg mixture is set. Remove from the heat and
discarded, caps diced serve hot, with a sprinkling of minced celery on top.
5 fresh mushrooms,
stems discarded, caps For a richer flavour, add 2 tablespoons of melted butter
diced to the egg mixture before steaming. Other vegetables,
1 onion, diced such as green peas, chopped carrot, boiled fresh corn
1 teaspoon sugar kernels, and chopped bell pepper (capsicum), may
1lh teaspoons salt also be added for additional flavour, colour, and
lj2 teaspoon freshly nutritional value. If prawns are not available, you may
ground black pepper replace with 1 chicken breast.
1 stalk celery, minced
Serves 4
Cooking time: 1 hou r
Steamed Egg with Shiitake Mushroom
Foxnut is a traditional Chinese longevity tonic known for its anti-ageing and ener-
gizing properties. In this dish, it is combined with the nutritional value of eggs and
prawns, and the immune enhancing properties of shiitake mushrooms. This is a
warming, highly nutritious dish with a delicious blend of flavours.
1l/4 1itres (5 cups) 1 Bring the chicken stock or water to a boil in a stock-
chicken stock or water pot. Reduce the heat to medium, add the Foxnut, and
15 g (l h oz) Foxnut boil for 30-45 minutes. Remove from the heat and
(qion shl), rinsed strain with a cloth or fine sieve. Reserve the clear
5 fresh medium prawns
broth and discard the dregs.
(about 125 g/4 oz), 2 Mix the prawns with rice wine in a bowl. Set aside
peeled and deveined,
for about 5 minutes, then drain.
then chopped
3 Combine the egg, mushroom, onion, marinated
1 tablespoon rice wine
prawns in a heat-proof glass bowl. Add the sugar, salt
4 eggs, well beaten
and pepper, and stir until well blended. Add the clear
rooms, soaked in hot broth and stir to mix well. Steam for about 20 minutes
water until soft, stems until the egg mixture is set. Remove from the heat and
discarded, caps diced serve hot, with a sprinkling of minced celery on top.
5 fresh mushrooms,
stems discarded, caps For a richer flavour, add 2 tablespoons of melted butter
diced to the egg mixture before steaming. Other vegetables,
1 onion, diced such as green peas, chopped carrot, boiled fresh corn
1 teaspoon sugar kernels, and chopped bell pepper (capsicum), may
1lh teaspoons salt also be added for additional flavour, colour, and
lj2 teaspoon freshly nutritional value. If prawns are not available, you may
ground black pepper replace with 1 chicken breast.
1 stalk celery, minced
Serves 4
Cooking time: 1 hou r
53
Job's Tears and Brown Rice Congee
Job's Tears has both tonic and nutrient properties and lends itself very well to
preparing "congee" (porridge). It eliminates excess dampness from the body,
thereby providing effective relief for rheumatism and lung congestion. It also
soothes stomach ulcers and provides a boost to vital energy. When combined with
brown rice, it makes a tasty congee that may be used as a main dish for breakfast,
or an accompanyin g grain dish for lunch or dinner.
200 g (1 cup) uncooked 1 Wash the brown rice in a couple of changes of water
brown rice until the water runs clear and drain. Rinse the Job's
180 g (1 cup) Job's Tears Tears seed. Combine all the ingredients in a non-
seed (yi yi ren) aluminum pot and soak overnight.
2 litres (8 cups) water 2 Bring all the ingredients to a full boil. Reduce the
heat to low and simmer covered for 1 hour until the
Serves 4 mixture begins to thicken. Remove from the heat and
Preparation time: 5 mins serve either savoury or sweet. To serve the congee
+ overnight to soak savoury, add a little salt and sesame oil to individual
Cooking time: 1 hour serving bowls, then ladle the hot congee over and stir.
To serve the congee sweet, add a little sugar, or honey
or maple syrup to individual serving bowls, ladle the
hot congee over and stir.
Use 4 tablespoons of wild rice and 150 g (%cup) of

brown rice for a richer taste and extra nutritional
benefit. Chicken broth may be used instead of water
to soak and cook the congee; in this case, soak the herb
and grain in the refrigerator to keep the broth fresh.
Chopped spring onion may be added to savoury versions.
54
Job's Tears and Brown Rice Congee
Job's Tears has both tonic and nutrient properties and lends itself very well to
preparing "congee" (porridge). It eliminates excess dampness from the body,
thereby providing effective relief for rheumatism and lung congestion. It also
soothes stomach ulcers and provides a boost to vital energy. When combined with
brown rice, it makes a tasty congee that may be used as a main dish for breakfast,
or an accompanyin g grain dish for lunch or dinner.
200 g (1 cup) uncooked 1 Wash the brown rice in a couple of changes of water
brown rice until the water runs clear and drain. Rinse the Job's
180 g (1 cup) Job's Tears Tears seed. Combine all the ingredients in a non-
seed (yi yi ren) aluminum pot and soak overnight.
2 litres (8 cups) water 2 Bring all the ingredients to a full boil. Reduce the
heat to low and simmer covered for 1 hour until the
Serves 4 mixture begins to thicken. Remove from the heat and
Preparation time: 5 mins serve either savoury or sweet. To serve the congee
+ overnight to soak savoury, add a little salt and sesame oil to individual
Cooking time: 1 hour serving bowls, then ladle the hot congee over and stir.
To serve the congee sweet, add a little sugar, or honey
or maple syrup to individual serving bowls, ladle the
hot congee over and stir.
Use 4 tablespoons of wild rice and 150 g (%cup) of

brown rice for a richer taste and extra nutritional
benefit. Chicken broth may be used instead of water
to soak and cook the congee; in this case, soak the herb
and grain in the refrigerator to keep the broth fresh.
Chopped spring onion may be added to savoury versions.
54
s·raised Sesame Beef with Fennel
Fennel is well known as a digestive tonic that enhances the functions of the spleen
and stomach. It also benefits the liver and kidneys, and has an overall warming
effect on the entire digestive system. In this recipe it is combined with beef, which
also has warming properties and increases strength and stamina.
100 g (3 oz) white 1 Dry-fry the sesame seeds in a skillet over medium-
sesame seeds (bai zhi low heat until golden brown and begin to crackle.
ma) Remove from the heat and grind to a powder in a
500 g (1 Ib) beef tender- mortar or spice grinder. Transfer to a plate. Roll the
loin, cut into 3-cm (l-in) beef cubes in the sesame powder until well coated,
cubes and leave to stand for 1-2 hours.
15 g (1 h oz) fennel (xiao 2 In the same skillet, dry-fry the fennel over medium-
hui xiang) low heat until fragrant. Remove from the heat and
2 tablespoons butter or grind to a fine powder in a mortar or spice grinder.
oil 3 Heat the butter or oil in a wok over medium heat
250 ml (1 cup) water
until hot but not smoking. Stir-fry the coated beef for
1 teaspoon sugar
about 30 seconds, pour in the water and bring to a
boil. Season with the sugar, soy sauce and rice wine,
reduce the heat to low and simmer covered for about
30 minutes. Remove from the heat and transfer to a
Serves 4
serving bowl. Add the ground fennel to the beef, mix
+ 2 hours to stand
well and serve immediately.
This dish may also be prepared with lamb, but not
pork. Chopped coriander leaves (cilantro) or spring
onion may be sprinkled on top as a garnish.
56
s·raised Sesame Beef with Fennel
Fennel is well known as a digestive tonic that enhances the functions of the spleen
and stomach. It also benefits the liver and kidneys, and has an overall warming
effect on the entire digestive system. In this recipe it is combined with beef, which
also has warming properties and increases strength and stamina.
100 g (3 oz) white 1 Dry-fry the sesame seeds in a skillet over medium-
sesame seeds (bai zhi low heat until golden brown and begin to crackle.
ma) Remove from the heat and grind to a powder in a
500 g (1 Ib) beef tender- mortar or spice grinder. Transfer to a plate. Roll the
loin, cut into 3-cm (l-in) beef cubes in the sesame powder until well coated,
cubes and leave to stand for 1-2 hours.
15 g (1 h oz) fennel (xiao 2 In the same skillet, dry-fry the fennel over medium-
hui xiang) low heat until fragrant. Remove from the heat and
2 tablespoons butter or grind to a fine powder in a mortar or spice grinder.
oil 3 Heat the butter or oil in a wok over medium heat
until hot but not smoking. Stir-fry the coated beef for
1 teaspoon sugar
about 30 seconds, pour in the water and bring to a
boil. Season with the sugar, soy sauce and rice wine,
reduce the heat to low and simmer covered for about
30 minutes. Remove from the heat and transfer to a
Serves 4
serving bowl. Add the ground fennel to the beef, mix
+ 2 hours to stand
well and serve immediately.
This dish may also be prepared with lamb, but not
pork. Chopped coriander leaves (cilantro) or spring
onion may be sprinkled on top as a garnish.
56
Sweet Corn Soup Eight-treasure Vegetariap Soup
This soup helps to strengthen the lungs, thereby preventing common cold and This is a popular sweet herbal brew for all-the chestnuts add sweetness, the mush-
reduces allergic symptoms such as asthma and nasal inflammation. It can be served rooms and gingko nuts give fullness while the white fungus adds a crunchy note.
as a delicious dessert for all. It can be served hot or cold.
750 ml (3 cups) water 2 tablespoons chestnut Serves 4-6 3 litres (12 cups) water 12 dried shelled chestnuts Serves 6-8
12 g (215 oz) Astragalas flour or corn flour, mixed Preparation time: 15 mins 1 piece tangerine peel (mi zoo), rinsed Preparation time: 30 mins
(huang q1) with 2 tablespoons water Cooking time: 35 mins (chen p1), rinsed 40 g (1 h cup) lotus seeds Cooking time: 2 hours 15
8 g (3I 10 oz) Atractylodes 1 teaspoon salt, or to taste 2 florets dried white fungus (lion z1), soaked mins
(bai zhu) (bai mu er), soaked until overnight
4 g (1 I 10 oz) Ledebouriella 1 Bring the water to a boil in a saucepan. Add all the soft, hard core trimmed 4 tablespoons Foxnuts
Root (fang feng) herbs and cook over high heat for 5 minutes. Reduce 50 g (2 oz) gingko nuts (qian shi), rinsed
12 g (215 oz) Chinese the heat to low and simmer uncovered until the broth (bai guo), shelled and 1 teaspoon salt, or to taste
Wolfberry (gou qizl) reduces to about 250 ml (1 cup). Strain and reserve peeled
5 pitted red dates (hong the broth. Discard the dregs. 5 dried figs (wu hua guo), Bring the water and tangerine peel to a boil in a stock-
zoo), rinsed 2 Heat the margarine over medium heat in a saucepan. rinsed pot. Add all the other ingredients, except the salt, and
2 small chunks margarine Stir-fry the onion until fragrant, 1 to 2 minutes, then 8 pitted red dates (hong cook over high heat for 10 minutes. Reduce the heat
1 tablespoon diced onion zoo), rinsed
pour in the broth, sweet corn and chicken stock. Bring to low and simmer uncovered for 2 hours. Season
One 418-g (14-oz) can 8 dried shiitake mush-
the mixture to a boil and stir in the chestnut and corn with the salt and remove from the heat. Serve hot or
sweet corn rooms, soaked until soft,
flour mixture to thicken the soup. Season with the salt chilled in individual serving bowls.
250 ml (1 cup) chicken stems removed
and remove from the heat. Serve immediately.
stock
58
59
Sweet Corn Soup Eight-treasure Vegetariap Soup
This soup helps to strengthen the lungs, thereby preventing common cold and This is a popular sweet herbal brew for all-the chestnuts add sweetness, the mush-
reduces allergic symptoms such as asthma and nasal inflammation. It can be served rooms and gingko nuts give fullness while the white fungus adds a crunchy note.
as a delicious dessert for all. It can be served hot or cold.
750 ml (3 cups) water 2 tablespoons chestnut Serves 4-6 3 litres (12 cups) water 12 dried shelled chestnuts Serves 6-8
12 g (215 oz) Astragalas flour or corn flour, mixed Preparation time: 15 mins 1 piece tangerine peel (mi zoo), rinsed Preparation time: 30 mins
(huang q1) with 2 tablespoons water Cooking time: 35 mins (chen p1), rinsed 40 g (1 h cup) lotus seeds Cooking time: 2 hours 15
8 g (3I 10 oz) Atractylodes 1 teaspoon salt, or to taste 2 florets dried white fungus (lion z1), soaked mins
(bai zhu) (bai mu er), soaked until overnight
4 g (1 I 10 oz) Ledebouriella 1 Bring the water to a boil in a saucepan. Add all the soft, hard core trimmed 4 tablespoons Foxnuts
Root (fang feng) herbs and cook over high heat for 5 minutes. Reduce 50 g (2 oz) gingko nuts (qian shi), rinsed
12 g (215 oz) Chinese the heat to low and simmer uncovered until the broth (bai guo), shelled and 1 teaspoon salt, or to taste
Wolfberry (gou qizl) reduces to about 250 ml (1 cup). Strain and reserve peeled
5 pitted red dates (hong the broth. Discard the dregs. 5 dried figs (wu hua guo), Bring the water and tangerine peel to a boil in a stock-
zoo), rinsed 2 Heat the margarine over medium heat in a saucepan. rinsed pot. Add all the other ingredients, except the salt, and
2 small chunks margarine Stir-fry the onion until fragrant, 1 to 2 minutes, then 8 pitted red dates (hong cook over high heat for 10 minutes. Reduce the heat
1 tablespoon diced onion zoo), rinsed
pour in the broth, sweet corn and chicken stock. Bring to low and simmer uncovered for 2 hours. Season
One 418-g (14-oz) can 8 dried shiitake mush-
the mixture to a boil and stir in the chestnut and corn with the salt and remove from the heat. Serve hot or
sweet corn rooms, soaked until soft,
flour mixture to thicken the soup. Season with the salt chilled in individual serving bowls.
250 ml (1 cup) chicken stems removed
and remove from the heat. Serve immediately.
stock
58
59
Lotus Root, ~hite Fungus,
and Red Dates Boiled
with Rock Sugar
This is a fortifying tonic dessert soup that may be served
either as a sweet course after a meal, or as a tonic snack
during the day. The three main ingredients combine to
balance the blood, enhance general vitality, and restore
the body from a state of fatigue or weakness.
Jl/2 litres (6 cups) water

80 g (lh cup) crushed rock sugar
2 florets dried white fungus (bai mu er), soaked in
water until soft, hard core trimmed and coarsely
chopped
12 pitted red dates (hong zoo), rinsed
300 g (10 oz) lotus roots, peeled and thinly sliced
In a stockpot, bring the water and sugar to a boil,

then add the white fungus, red dates and lotus root.
Reduce the heat to low, cover and simmer for 1 hour.
Remove from the heat, serve warm in a soup tureen
or individual serving bowls.
For additional flavour, you may add a split of vanilla

bean to the soup while cooking, or add 1 tablespoon
of vanilla extract at the end of cooking, prior to serving,
but do not use any other spices in order not to interfere
with the therapeutic benefits . This soup may also be
prepared with soaked lotus seed s in instead of or in
addition to roots. It should only be served warm for
optimum therapeutic effects.
Serves 4-6
61
Lotus Root, ~hite Fungus,
and Red Dates Boiled
with Rock Sugar
This is a fortifying tonic dessert soup that may be served
either as a sweet course after a meal, or as a tonic snack
during the day. The three main ingredients combine to
balance the blood, enhance general vitality, and restore
the body from a state of fatigue or weakness.
Jl/2 litres (6 cups) water

80 g (lh cup) crushed rock sugar
2 florets dried white fungus (bai mu er), soaked in
water until soft, hard core trimmed and coarsely
chopped
12 pitted red dates (hong zoo), rinsed
300 g (10 oz) lotus roots, peeled and thinly sliced
In a stockpot, bring the water and sugar to a boil,

then add the white fungus, red dates and lotus root.
Reduce the heat to low, cover and simmer for 1 hour.
Remove from the heat, serve warm in a soup tureen
or individual serving bowls.
For additional flavour, you may add a split of vanilla

bean to the soup while cooking, or add 1 tablespoon
of vanilla extract at the end of cooking, prior to serving,
but do not use any other spices in order not to interfere
with the therapeutic benefits . This soup may also be
prepared with soaked lotus seed s in instead of or in
addition to roots. It should only be served warm for
optimum therapeutic effects.
Serves 4-6
61
Pears Steamed with Fritillaria Bulbs Black Sesame Seed Orink
Fritillaria clears congestion from the lungs, while pears have a tonifying effect on Black sesame seeds have sweet and neutral properties. They tonify the blood,
lung energy. Pears also moisturize the body, promote secretions of vital fluids and moisten the intestines and promote bowel movements. They are used to correct
have a cooling effect on body system. This tasty dessert is therefore an excellent constipation, improve dry skin, strengthen the hair and delay graying of hair. This
remedy for congested lungs, dryness in the respiratory system and over-heated chests. drink, when consume frequently makes one healthy and pretty. However, it should
be avoided when one is having diarrhea.
4 large or 8 small whole Place the pears with the herb in a heat-proof dish and
fresh green pears or add the sugar or honey and water. Steam in a steamer 3 teaspoons black Combine all the ingredients and mix well. Serve
Chinese pears, with skin or a wok over boiling water for about 1 hour. Remove sesame seeds (hei zhi immediately.
on, halved from the heat. Transfer to individual serving bowl and rna)
2 teaspoons (5 g) Fritillaria ladle equal amounts of syrup over. Serve hot. 2 teaspoons honey Serves 1
(bei mu), rinsed 250 ml (1 cup) warm Preparation time: 5 mins
1 tablespoon crushed water
You may also add 1 stick cinnamon and 8 cloves for
rock sugar or honey
additional flavour and warming benefits in winter.
One tablespoon of brandy or rum may also be added
along with the water to further enhance the taste.
Serves 4-6
62 63
Pears Steamed with Fritillaria Bulbs Black Sesame Seed Orink
Fritillaria clears congestion from the lungs, while pears have a tonifying effect on Black sesame seeds have sweet and neutral properties. They tonify the blood,
lung energy. Pears also moisturize the body, promote secretions of vital fluids and moisten the intestines and promote bowel movements. They are used to correct
have a cooling effect on body system. This tasty dessert is therefore an excellent constipation, improve dry skin, strengthen the hair and delay graying of hair. This
remedy for congested lungs, dryness in the respiratory system and over-heated chests. drink, when consume frequently makes one healthy and pretty. However, it should
be avoided when one is having diarrhea.
4 large or 8 small whole Place the pears with the herb in a heat-proof dish and
fresh green pears or add the sugar or honey and water. Steam in a steamer 3 teaspoons black Combine all the ingredients and mix well. Serve
Chinese pears, with skin or a wok over boiling water for about 1 hour. Remove sesame seeds (hei zhi immediately.
on, halved from the heat. Transfer to individual serving bowl and rna)
2 teaspoons (5 g) Fritillaria ladle equal amounts of syrup over. Serve hot. 2 teaspoons honey Serves 1
(bei mu), rinsed 250 ml (1 cup) warm Preparation time: 5 mins
1 tablespoon crushed water
You may also add 1 stick cinnamon and 8 cloves for
rock sugar or honey
additional flavour and warming benefits in winter.
One tablespoon of brandy or rum may also be added
along with the water to further enhance the taste.
Serves 4-6
62 63
Complete List of Recipes cooking made ea~y with
Black Chicken Tonic with Red
Dates 42
Lotus Root, White Fungus and Red
Dates Boiled with Rock Sugar 61
Periplus New Mini Cookbooks
Black Sesame Seed Drink 63 Miso Fish Soup with Daikon 22
Braised Sesame Beef with Pigeon Egg White Fungus Soup 49 over 100 titles to collect!
Fennel 56 Pigeon Stewed with Wild Yam and
Brown Rice and Bamboo Shoot Wolfberry 24
Cooked in Dodder Broth 15 Pears Steamed with Fritillaria contemporary
Brown Rice Mixed with Shiitake Bulbs 62 Asian

Mushroom, Peas and Tuckahoe 41 Poached Eggs and Mushroom in Clear ~lJO!A '([{;e,s
Chicken Stewed with Ginseng and Broth 9
Red Dates 13 Pork Soup with Cordyceps and Fish
Chicken Stewed with Job's Tears 45 Maw 37
Clam Vegetable Soup 29 Pork Soup with Water Chestnuts and
Curried Cinnamon Rice 27 Red Dates 32
Dried Longan Chicken Soup 48 Sparerib and Lotus Root Soup 38
Eight-treasure Vegetarian Soup 59 Sliced Fish and Vegetable Soup with
irresistible
Fish Ball Spinach Soup 17 Quail Grass 21
biscuits
Fish Soup with Papaya and Steamed Egg with Shiitake Mushroom ccokies & shortbread
Beancurd 30 53
Four Herb Tonic Soup 50 Sweet Corn Soup 58
Healthy Tofu Stew 46 Tian Qi Chicken Soup 35
Job's Tears and Brown Rice Watercress Sparerib soup with Dried
Congee 54 Figs 18
Lingzhi Lean Pork Soup 10 White Turnip Herbal Soup 6
Northern
Chinese
~lJO'{l {;e,s
Address all enquiries and comments to :

Berkeley Books Pte Ltd, 61 Tai Seng Avenue #02-12 Singapore 534167
Tel : (6 5) 6280 1330 Fax: (65) 6280 6290; Email : inquiries@periplus .com .sg
64
Complete List of Recipes cooking made ea~y with
Black Chicken Tonic with Red
Dates 42
Lotus Root, White Fungus and Red
Dates Boiled with Rock Sugar 61
Periplus New Mini Cookbooks
Black Sesame Seed Drink 63 Miso Fish Soup with Daikon 22
Braised Sesame Beef with Pigeon Egg White Fungus Soup 49 over 100 titles to collect!
Fennel 56 Pigeon Stewed with Wild Yam and
Brown Rice and Bamboo Shoot Wolfberry 24
Cooked in Dodder Broth 15 Pears Steamed with Fritillaria contemporary
Brown Rice Mixed with Shiitake Bulbs 62 Asian

Mushroom, Peas and Tuckahoe 41 Poached Eggs and Mushroom in Clear ~lJO!A '([{;e,s
Chicken Stewed with Ginseng and Broth 9
Red Dates 13 Pork Soup with Cordyceps and Fish
Chicken Stewed with Job's Tears 45 Maw 37
Clam Vegetable Soup 29 Pork Soup with Water Chestnuts and
Curried Cinnamon Rice 27 Red Dates 32
Dried Longan Chicken Soup 48 Sparerib and Lotus Root Soup 38
Eight-treasure Vegetarian Soup 59 Sliced Fish and Vegetable Soup with
irresistible
Fish Ball Spinach Soup 17 Quail Grass 21
biscuits
Fish Soup with Papaya and Steamed Egg with Shiitake Mushroom ccokies & shortbread
Beancurd 30 53
Four Herb Tonic Soup 50 Sweet Corn Soup 58
Healthy Tofu Stew 46 Tian Qi Chicken Soup 35
Job's Tears and Brown Rice Watercress Sparerib soup with Dried
Congee 54 Figs 18
Lingzhi Lean Pork Soup 10 White Turnip Herbal Soup 6
Northern
Chinese
~lJO'{l {;e,s
Address all enquiries and comments to :

Berkeley Books Pte Ltd, 61 Tai Seng Avenue #02-12 Singapore 534167
Tel : (6 5) 6280 1330 Fax: (65) 6280 6290; Email : inquiries@periplus .com .sg
64

Herbal Chinese Cooking PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Herbal Chinese Cooking PDF

Uploaded by

Copyright:

Available Formats

+tex·bAl

Volume Lengths Weights

Oven Temperature Guide

Published by Periplus Editions (HK) Ltd Distri butor

ISBN 978-0-7946-0698-5 Indonesia: PT Java Books Indonesia,

Volume Lengths Weights

Oven Temperature Guide

Published by Periplus Editions (HK) Ltd Distri butor

ISBN 978-0-7946-0698-5 Indonesia: PT Java Books Indonesia,

1 1/ 4 1itres (5 cups) water 1 Bring 500 ml (2 cups) of the water to a boil in a

1 1/ 4 1itres (5 cups) water 1 Bring 500 ml (2 cups) of the water to a boil in a

21/2 1itres (10 cups) water

Bring the water to a boil in a stockpot. Add all the

21/2 1itres (10 cups) water

Bring the water to a boil in a stockpot. Add all the

11 I 4 litres (5 cups) water 1 Bring !litre (4 cups) of the water to a boil in a

11 I 4 litres (5 cups) water 1 Bring !litre (4 cups) of the water to a boil in a

For add it ional nutrit ional and therapeutic value, you

For add it ional nutrit ional and therapeutic value, you

1 whole fresh snakehead or threadfin (750 g/11/2 lbs)

1 whole fresh snakehead or threadfin (750 g/11/2 lbs)

100 g (3 oz) dried cod maw, or other fish maw, rinsed

1 Bring a saucepan of water to a boil. Add the dried

100 g (3 oz) dried cod maw, or other fish maw, rinsed

1 Bring a saucepan of water to a boil. Add the dried

3 litres (12 cups) water

Bring the water to a boil in a stockpot. Add all the

3 litres (12 cups) water

Bring the water to a boil in a stockpot. Add all the

water for 1 minute,

Use 4 tablespoons of wild rice and 150 g (%cup) of

Use 4 tablespoons of wild rice and 150 g (%cup) of

Jl/2 litres (6 cups) water

In a stockpot, bring the water and sugar to a boil,

For additional flavour, you may add a split of vanilla

Jl/2 litres (6 cups) water

In a stockpot, bring the water and sugar to a boil,

For additional flavour, you may add a split of vanilla

Brown Rice Mixed with Shiitake Bulbs 62 Asian

Address all enquiries and comments to :

Brown Rice Mixed with Shiitake Bulbs 62 Asian

Address all enquiries and comments to :

You might also like