Recipe:


Ching Bo Leung Recipe

Ching-Bo-Leung300.jpgThis soup plays a critical part in the daily meal in Chinese culture as a source of nourishment, as well as for the maintenance of good health. It is mildly tonic and good for everyone regardless of condition. Though it is not meant to treat any specific illness or disease, it is believed to detoxify the body and nourish the kidney and lungs. Many of the ingredients in the soup are said to aid cardiovascular health and improve the overall condition of the body without stimulating any particular organ too much. This soup also helps balance the Qi and blood in the body.

Ingedients:

  • Pearl barley(薏米)
  • Polygonatum(玉竹)
  • Lotus seeds(蓮子)
  • Foxnuts(茨實)
  • Chinese yam(淮山)
  • Lily bulbs(百合)
  • Clehnia root ( 沙参 )
  • Dried longan (optional–used only in dessert)(元肉或龍眼肉)

Directions (for Ching Bo Leung package):

  1. Cook all of the ingredients except for the dried longan (in a separate bag) in 4-5 cups of boiling water to clean the herbs. Strain and discard the water after 1 minute.
  2. Boil 5 cups of fresh water and add the clean ingredients.
  3. Turn the heat down to medium to medium-low and simmer with a lid on the pot for about 1 hour.

Variation:

  • To make a savory soup, you may add 3-4 oz of lightly-salted pork. When using fattier meat, make sure to skim off the excess fat that floats to the surface. A dash of salt can be added as seasoning.
  • If you are making a dessert without meat, dried longan can be added for extra flavor and sweetness after 40 minutes of cooking. Add sugar as necessary.

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