According to traditional Chinese medicine theory, sand ginseng and jade bamboo are both Yin-nourishing herbs that enter the lung and stomach meridians. They nourish Yin and also have a cooling effect. This soup has a natural fragrance from the fragrant rice and the cooked sand ginseng and jade bamboo are also delicious. It is very suitable to drink when feeling hot and dry.
Ingredients:
Half a duck, 15g of jade bamboo, 15g of sand ginseng
Seasonings:
2 slices of ginger, 200g of winter melon, 2 teaspoons of salt
Instructions:
1. Rinse the jade bamboo and sand ginseng with clean water to remove impurities.
2. Wash the duck, no need to cut. If using pre-cut duck, wash it.
3. Bring water to a boil, blanch the duck for about 2 minutes, then remove and rinse it.
4. In a clay pot, add enough cold water, put in the duck, sand ginseng, jade bamboo, and ginger. Bring to a boil over medium heat, then simmer for about 15 minutes. Cut the winter melon into pieces and add it to the pot. Continue simmering over low heat for about 1-2 hours.
5. Add salt before serving.
Tips:
Jade bamboo and sand ginseng can be easily purchased at Chinese medicine stores.
Both jade bamboo and sand ginseng can be consumed.
When buying jade bamboo and sand ginseng, it is recommended to also buy some Fritillaria Bulb, as stewing Fritillaria Bulb with autumn pear is also necessary, nourishing, and health-promoting in this season!
