Cook time: 1½ hrs
Yield: 3 to 4 serves
Ingredients:
- 560 gm pork bones
- 480 gm Chinese yam
- 1 ear sweet corn, chopped in chunks
- 10 gm goji berries, rinsed and drained
- 15 gm dried red dates, soaked and deseeded
- 2 dried scallops
- 2 dried candied dates
- 4 to 5 slices ginger
- 2½ L water
- salt, to taste
- Rinse the pork bones. Put them in a pot of water. Heat over high heat. Cook and blanch to remove blood and impurities. Drain up and rinse with tap water. Set aside.
- Peel the Chinese yam. Remember to put on a pair of gloves as its sticky juice might cause skin allergy.
- In a large pot, pour 2½ liters of water. Put all the ingredients, except the salt, into the pot. Cover and cook on high heat. When it boils, reduce the heat and simmer for 1 to 1½ hours, or until the flavour in soup is developed well. Season with salt. Serve immediately.
- The red dates need to be deseeded. Yet, there’re deseeded, dried red dates available at Asian grocers for convenience.
- Chinese yam can be found at any Asian grocery.
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