Monday, July 19, 2010

Vegetarian Chinese Herbal Soup Recipe

In the normal non vegetarian Chinese herbal dishes,
Chicken is used as one of the main ingredients. The Chinese believe that chicken is nutritious and have healing properties when cooked for a long time. In this vegetarian dish, I replace the chicken with turnips which help to make the soup sweet. Below are the list of Chinese herbs I used and also the health benefits of each and everyone of it.

Yuk Chuk (Polygonatum root, Polygonatum odoratum) – Moisturises our internal organ, balances Yin energy, clear wind and softens the sinews.

Kei Chi (Lycium Berries, Lycium Barbarum) – Brighten the eyes, moistens the lungs and enriches Yin energy.

Longan Fruit (Yanrou, Euphoria Longan, nourishes the blood and spleen)

Turnips, one small, remove skins and cut into four
Kei Chi (Lycium Berries), 2 tablespoons
Yuk Chuk, around 10 pcs
Longan fruits, 8 pcs
Salt to taste
Water, 7 bowls

Pour water in pot and bring to a boil. Add turnips, kei chic, yuk chuk and longan fruits. Boil for one and a half hour. Add salt to taste and turn off the heat. The Vegetarian Chinese Herbal Soup is best eaten with steam rice.

1 comment:

Anncoo said...

Your herbal soup looks clear and healthy. Must try this for my family.


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