tender ribs meat with a dash of soya sauce in cili padi (bird eye chilli) is sure to make anyone drool! Actually the Chinese Sinseh (Doctor) do not encourage eating herbal soup with chilli padi, ha ha ha! It is rather easy to cook this soup. I always stock some Chinese herbs in my fridge and would mix them according to recipes.
Pork Soft Ribs, 600 gms
Hongzao (Red Dates), 5 pcs
Kei Chi (Qizi, Lycium barbarum), 1 table spoon
Yuk Chuk, 10 slices
Tong som (Dang Shen), 5 x 1” pcs
Tong Kwai (Angelica Sinensis), 1 pc
Chinese Shao Shing Chiew, Cooking Wine, 1 table spoon
Soya Sauce, 2 table spoons
Salt to taste
Water 8 bowls
Put water in a pot and bring to a boil. Put all the ingredients into the boiling water. Turn the heat to low and let it simmer for around 1 hour or until the pork ribs turned tender. Garnish with parley and serve hot with white rice.
Benefits of Chinese Herbs 1) Hongzao (Red Dates, Ziziphus jujuba) – Improve Qi (vitality), nourishes the blood and reduces stress. 2) Yul Chuk (Polygonatum root, Polygonatum odoratum) – Moisturises our internal organ, balances Yin energy, clear wind and softens the sinews. 3) Tong Kwai (Angelica Sinensis Root, Radix Angelicae sinensis) – Stimulating effect on the uterus, tonic for blood and regulating menses, lubricate the bowels, improve immune system, antioxidant, protect digestion system and improve blood circulation. 4) Tong Som (Dang shen, Salvia Root, Dang Shen (Radix Codonopsis Pilosulae)) – Tonic for the blood, spleen, stomach, Qi, lungs and lowers blood pressure. It also can increase our white blood cells count. 5) Kei Chi (Lycium Berries, Lycium Barbarum) – Brighten the eyes, moistens the lungs and enriches Yin energy.