All soups › Nourishing tonics
Double-boiled lean pork with ginseng and dendrobium
“The pot she makes when someone needs looking after.”
Ingredientsone pot, serves 4
Method
Double-boil (隔水燉, the covered pot sits in a pan of simmering water): put the ingredients in a household double-boiling pot and pour in boiling water to just cover them (single serve version: 5 g ginseng, 10 g dendrobium, 100 g lean pork, 300 ml water). Seal with cling film (traditionally 紗紙, a thin gauze paper) and put the lid on, with the water in the outer pan coming one third to halfway up the side of the pot, then double-boil for 2 to 3 hours. Salt goes in last.
- Cut the lean pork into pieces and blanch it (汆水, a quick boil that draws out the blood and scum).
- Give the ginseng slices and the dendrobium a quick rinse.
- Put everything in the double-boiling pot and pour in boiling water to just cover.
- Seal with cling film, put the lid on and double-boil (隔水燉, the covered pot sits in a pan of simmering water) for 2 to 3 hours.
- Season with salt just before drinking.
Who it suits
- recovering from a serious illness
- long term overwork
- low in both qi and yin
Who should take care
- Avoid with a cold or fever
- People with high blood pressure should be cautious with ginseng
- Those with a hot and dry constitution should cut back the ginseng
- People with gout should take care, long double-boiled meat soups are high in purines (general warning across this collection)
Soup stories
A classic pairing traditionally said to build both qi and yin. Ginseng lifts the yang energy while dendrobium, being cooling, holds that warmth in check so the body does not run hot. It is the standard pot for convalescence after illness.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.