Wednesday, June 4, 2008
Wai san and pork bone soup
1 fresh wai san cut into big chunks
3 large pieces of pork bones or 1/2 chicken
1 handful of yuk chuk
2 tbsp boxthorn fruit washed and drained
12 red dates
800 ml stock
Salt & pepper
Description: Cool, sweet, neutral; affects the spleen, pancreas, kidneys and lungs
Chinese yam (wai san) is traditionally used as a food and a herb to increase yin energy in the body. Used in conjunction with meat and other herbs aids digestion, it regulates sugar level and control inflammation of the uterus. The dried variety must be soaked for at least 15 minutes before use to remove the powder. It is a relatively mild herb (safe for long-term use).
Used mainly for:
• Pulmonary tuberculosis
• Chronic diarrhoea
• Premature ejaculation
• Chronic cough and asthma
• Morning sickness during pregnancy
• Vaginal yeast infection
• Anti aging
Blanch pork bones in boiling water to remove the scum.
Put the yuk chuk, dates and boxthorn fruit into the boiling stock.
Add the pork bones and salt.
Bring to the boil and then simmer for 1 hour
Add the wai san and simmer for another 1 hour.
Sprinkle with pepper and serve