Partridge Soup Recipe ( 鷓鴣川貝湯 )

This one is definitely not everyone’s cup of tea ,but hey? This blog is all about being healthy and enjoying every meal. We always have to throw in a couple traditional healthy asian recipes here and there. OKAY? Forgive us. This recipe is perfect for those who are coming down to with a cough and built up phlegm. (ahhhh so gross… I know, but trust me it works)

I’m not sure what else to say except you just have to give it a try !

INGREDIENTS

• 1 whole partridge
• 3 slices dried tangerine skin
• 12g chuanbei or fritillary bulb
• 15g dried sea coconut
• 15g apricot kernel (south)
• 4g apricot Kernel (north)
• 150g fresh chinese yam from Japan
• 80g lean meat
• 1450ml water

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INSTRUCTIONS

First, cut the head and tail of the partridge. Remove all the organs and throw them away. Rinse the body and cut it into small pieces.

Next, cut the lean meat into slices. Boil partridge and meat together with water to rinse it.

Use tools or a knife handle to press chuanbei or fritillary bulb. 

Immerse the dried tangerine skin for about 10 minutes and rinse.

Peel off the skin of the yam and cut it into slices.

Then, wash the apricot kernel south and north, and dried sea coconut slightly.

Later, prepare a stew pot and a big pot. Put all the ingredients into a stew pot and add hot water.

Prepare a big pot of water and place a rack into it. Place the stew pot on the rack. Add water after boiling every 20 to 30 minutes. 

Lastly, after 4 hours, sprinkle a bit of salt and serve.

TIPS

• Depend on the size of a big pot to add the water.
• Use gloves to peel off the skin of the yam, some people might be sensitive to it.