Sweet soup 糖水
Ginger milk curd
薑汁撞奶goeng1 zap1 zong6 naai5
Traditionally eaten to warm and nourish. Best in cold weather. Ginger is warm and milk is neutral.
Good for A Pearl River Delta party trick: hot milk “crashes” into ginger juice and sets in minutes. Ginger is traditionally believed to warm the stomach.
- 10 minprep
- 5 mincook
- 2servings
- One potAutumn, Winter
Eat at ? Start by …
Ingredients
Tick what you have. Watch the pot fill.
0 of 3 in the pot
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No pantry items here. Buy the fresh fresh ginger locally or on Weee!.
Method
- Grate the ginger and squeeze out the juice. You need about 2 tablespoons. Stir it, then split it between two bowls.
- Warm the milk and sugar to about 70°C, steaming but nowhere near boiling.
- Stir the ginger juice once more, then pour the milk in from a little height, in one go. Do not stir.
- Leave the bowls untouched for 10 minutes until set. If it stays runny, the ginger was not fresh or the milk too cool.
Who should go easy
Skip with lactose intolerance. Too warming if you have a sore throat or mouth ulcers.
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.
Recipe checked against Serious Eats: Chinese ginger milk curd, Citaste: Ginger milk curd, Shunde.
