Partridge Soup Recipe ( 鷓鴣川貝湯 )
Ingredients
- 1 whole partridge
- 3 slices dried tangerine skin
- 12 g chuanbei or fritillary Bulb
- 15 g dried sea coconut
- 15 g apricot kernel south
- 4 g apricot Kernel north
- 150 g chinese yam from Japan fresh
- 80 g lean meat
- 1450 ml water
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.
Notes
1. Depend on the size of a big pot to add the water.
2. Use gloves to peel off the skin of the yam, some people might be sensitive to it.
3. Do not place more north apricot kernel as it will cause a negative effect on our bodies. The right amount however is healthy for your body.