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Chinese Chayote Soup (合掌瓜火雞骨湯 )

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Ingredients
  

  • 3 chayote
  • 480 g turkey bone
  • 1 carrot
  • 3500 ml water
  • 1 tangerine peel
  • 35 g lotus seeds
  • 35 g dry lily bulb
  • 30 g dry chinese yam
  • 15 g apricot kernel south
  • 5 g apricot kernel north

Instructions
 

  • Peel off the chayote and remove the core. Cut into the slices.
  • Peel and cut the carrot into pieces.
  • Cut and wash the turkey bones. Put turkey bone in water (make sure the water level covers all the bones) in the pot and boil on high heat. Wash the turkey bones again after boiling.
  • Immerse the tangerine peel for about 10 minutes. Remove the dirt inside the tangerine peel by knife.
  • Break the dry chinese yam into small pieces using your hands and immerse them in water for about 15 minutes. Then, pour out the water.
  • Rinse apricot kernel (south), apricot kernel (north), lotus seed and dry lily bulb slightly.
  • Boil 3500ml water in the pot on high heat. Put everything into the pot after boiling. Boil them for about 15 minutes and turn on slow heat for about 45 minutes. Serve.

Notes

1.After washing dry chinese yam, lotus seed, dry lily bulb, apricot kernel south and apricot kernel north, immerse them into water for about 30 minutes. Boiling them with that water will bring out the flavours.