Slow-boiled soup 老火湯
Abrus herb (jigucao) and pork soup
雞骨草豬骨湯gai1 gwat1 cou2 zyu1 gwat1 tong1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Jigucao is cool and slightly bitter.
Good for traditionally believed to clear damp-heat and support the liver after late nights.
- 15 minprep
- 2 h 30 mincook
- 6servings
- One potSpring, Summer
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Ingredients
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0 of 4 in the pot
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- 3¼ quarts3 LWater
2 pantry items with a checked Amazon match. Buy the fresh pork bones locally or on Weee!.
Method
- Pick off and discard any seed pods. Rinse the herb and tie it in a bundle.
- 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
Remove every seed pod: abrus seeds are poisonous. Avoid during pregnancy and if you run cold.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Me & Qi herb database. How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
