Slow-boiled soup 老火湯
Dried bok choy and pork bone soup
菜乾豬骨湯coi3 gon1 zyu1 gwat1 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Bok choy is cool; drying mellows it, so this one is only gently cooling.
Good for traditionally believed to clear heat and ease autumn dryness.
- 30 minprep
- 2 h 30 mincook
- 6servings
- One potAutumn, Winter
Eat at ? Start by …
Ingredients
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- 3¼ quarts3 LWater
3 pantry items with a checked Amazon match. Buy the fresh pork bones and carrot locally or on Weee!.
Method
- Soak the dried bok choy for 1 hour, then rinse it several times to remove grit. Cut in short lengths.
- Put the meat in cold water, bring to a boil and let it bubble for 3 minutes. Drain and rinse off the scum.
- Bring the water to a rolling boil. Add everything, boil hard for 20 minutes, then cover and simmer on low for 2 hours.
- Skim off any fat and season with salt just before serving.
Who should go easy
Fine for most people.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
