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Feeling tired and run down? Dealing with a cold or the flu? Try this easy to make delicious Anti-Inflammatory Vegan Soup to help you avoid getting sick and make you feel better faster! While chicken soup and vitamin C are staple remedies, adding an anti-inflammatory…
Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, and quenches thirst.
There’s a folk saying, “one pigeon is better than nine chickens” 一鴿勝九雞 because pigeon meat has a high-protein content of over 24%, is low in fat, abundant in amino acids.
When paired with Logan, it helps replenishes the heart, spleen, Qi and blood. It is calming and improves sleep. Therefore, if you suffer from sleeplessness, this soup is for you!
I love making Chinese soup. I try to make Chinese soup at least one a week. A delicious bowl of soup is uplifts moods and simply warms and melts the day away. It is deliciously fragrant and sweet and little salt is needed.
Health Benefits of Chinese Herbs
乳鸽 Squab – Contains high nutritional value, low-fat and many essential amino acids. Easy digestion and absorption rate are as high as 95%. It contains choline to prevent atherosclerosis. Squab is good for the liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity. It is also rich in pantothenic acid to reduce hair loss. Its amino acids and arginine can promote protein synthesis, accelerate wound healing. It is recommended especially for women, post menstrual cycle, post-partum and after a miscarriage.
淮山 / 山藥 Dioscorea polystachya – Commonly referred to as Chinese yam, Huai Shan has a sweet neutral characteristic. Individuals with spleen deficient 脾虚 will find improvements in their digestive system. It promotes urination and inhibit gastric cleansing properties. Huai Shan targets kidney, lung, and spleen channels 腎﹐肺﹐脾. It can also help to reduce blood sugar and blood pressure, improves antibodies, is anti-inflammatory, anti-aging and improves vitality.
蓮子 Lotus Seed / Semen Nelumbinis Nuciferae – Lotus seeds are sweet and promote spleen, kidney and heart. Those suffering from insomnia will find comfort in its ‘de-heating’ properties 蓮子去熱：蓮子心性寒. Lotus seeds also reduce hemorrhaging.
How to Make Stewed Squab Soup
You can purchase whole squab at your local Asian supermarket. Remember to wash and remove inner and the head. If there are any left over feathers, pluck those too!
Wash and rinse the Chinese herbs. I also recommend soaking the herbs in water for at least 20 mins to remove any sulfur used during the sulfur fumigation process (replacing traditional sun-drying for its pesticidal and anti-bacterial properties.) Just in case.
In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Then rinse under cold water.
Add approximately 750 ml of water (or appropriate amount so it does not over flow).
In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour.
Add a dash of salt approximately 10 minutes before consuming.
Serve and enjoy!Print
Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, hydrates and quenches thirst.
- 1 whole Squab 乳鴿
- 1 lb Pork Tenderloin 瘦肉
- 50g dried Goji berries 枸杞
- 100g Chinese Yam 淮山 / 山藥
- 8 pieces Logan 桂圓
- 1 Slice Ginger 姜
- dash of Salt 鹽
- 750ml water 水
- Wash and rinse the ingredients. Clean the squab and remove inners and head.
- In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Rinse under cold water.
- Place all your ingredients in a 1 L stewing pot.
- Add approximately 750 ml of water (or appropriate amount so it does not over flow).
- In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour.
- Add a dash of salt approximately 10 minutes before consuming.
- Serve and enjoy!
- You can use either Pork Tenderloin or Pork Bones. I prefer tenderloin because it is less fatty.
- Enjoy the soup ingredients with a side of soy sauce. The squab meat is tender and succulent!
- I like to use an electric stewing pot for keeping nutrition and original taste of food without having to check the stove.
Keywords: 廣東老火靚燙, 一盅好湯，桂圆枸杞蓮子淮山炖乳鸽汤, 乳鸽汤, squab soup, pigeon, squab nutritional benefit, chinese medicinal food therapy, stew, double steamed, chinese cuisine, canton cuisine, chinese cooking, liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity, amino acids, promote spleen, kidney and heart, TCM, traditional chinese medicine
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As the weather gets colder and Autumn-Winter approaches it is very important to nourish ourselves from within. This snow pear longan sweet soup (雪梨芡實桂圓排骨湯) is suitable for all ages. It helps to nourish the lungs and reduces coughing, reduces fire, removes dampness and heals the…
One of my favorite past time is making Chinese soup. I love the nourishing and medicinal aspect of healing the body from within. Postpartum Me includes a lot of back pain, weak knees and tender tendons. This Chinese soup recipe is perfect for those suffering with nagging chronic back pains.
This soup is neutral and suitable for most people. While it carries a subtle bitter taste from Codonopsis Pilosula (aka poor man’s ginseng) it is still easy to drink.
The soup colour has a dark color from the black bean and Morinda officinalis / Indian Mulberry.
I do not suggest eating the meat from the pork bones after the soup is ready unlike a those from the Green Radish and Carrot with Pork Bone Soup Recipe 青紅蘿蔔豬骨湯.
Health Benefits of Chinese Herbs
社仲 Eucommia ulmoides – enhance bones strength and body muscles, reduce fattiness, enhance energy metabolism and antioxidants
巴戟 Morinda officinalis / Indian Mulberry – enhances libido because it improves kidney functions. Useful to treat urinary incontinence, female infertility due to cold uterus, pain and numbness because of wind-cold, soreness and weakness of low back and knee, and rheumatism etc.
党参 Codonopsis pilosula – enhance immunity, dilate blood vessels, lower blood pressure, improve microcirculation, enhance hematopoietic function, and so on.
I love using my OXO fat separator! It has a capacity for 4-cup/900mL. Pour the soup into the separator, and watch the fat rise to the top while soup settles to the bottom. The heat resistant strainer catches unwanted bits, and the stopper prevents fat from rising to the top of the spout. Once the soup has settled, remove the strainer and the stopper and pour out perfect clear soup. A shield prevents the gravy from spilling over the top of the separator, instead of through the spout. And it is dishwasher safe! This is the best fat separator I’ve purchased lately!
Chinese Soup for Back Pain 社仲巴戟豬尾骨燉湯
Nourishing soup for healing back pain and weak tendons
- 社仲 Eucommia ulmoides
- 巴戟 Morinda officinalis / Indian Mulberry
- 豬尾骨 Pork tail (1 lbs)
- 黑豆 Black beans
- 党参 Codonopsis pilosula (not shown above)
- 杞子 Goji berries
- 玄肉/ 龍眼肉 Dried Longyan
- Step 1 Wash all dry ingredients and blanch in hot water
- Step 2 Blanch pork bones and in hot water
- Step 3 Fill clay pot with water to 80% water level, bring to boil and add all ingredients in
- Step 4 Boil on high heat for 3 hours
- Step 5 Reduce to medium heat for another 3 hours
- Step 6 Add pinch of salt for taste
- Step 7 Serve hot
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I love Chinese soup. I love it not only for its nourishing and edible medicinal properties but also because its home comforts elements. I’m a new wife and I am learning to cook more Chinese dishes, specifically learning to make more Chinese soups. To me,…
I don’t worry about whether our chowders are authentic or not. I just know the best seafood clam chowder is a bowl full of hearty flavors and an abundance of fresh ingredients. It is delicious and you are too busy asking for seconds! Inspired by the East Coast Maritimes, this Seafood Clam Chowder Recipe is simple to make. There is plenty room for creativity. Improvise if you prefer more clams, add some shrimp, bacon or salted pork!
The East Coast is full of rich culinary experience. With recent rise of Chef Jeremy Charles in St. John’s, new interest in all that Newfoundland has to offer is growing. Seafood comes first to mind in the form of beautiful lobster, salmon or even cod, but the East has much more to offer with bountiful wild game and incredible wild edibles like chanterelle mushrooms, cloudberries and cranberries.
Over medium-high heat, melt butter in a large port. Add in diced onion and celery, saute until softened, mixing often. While you sweat the onions, build up your flavor base with a few good pinches of salt and a dash of freshly ground black pepper.
To bump up the starch of the potatoes with some flour. I like my New England clam chowder thick. If you like it more watery, add less flour. Stir in 1.4 cup of flour.
Add in chicken (or vegetable) stock. Add a couple bay leaves and clam meat. If you are using canned clam meat, add the whole can including the clam juice.
Today, I wanted to make my own clam stock. In a separate pan, heat olive oil in medium-high heat. Add in fresh clams and 1/4 cup white wine. You do not need to flambe it. Simply, put a lid on the pan and allow the clams to steam awhile. Once the clams have opened up, the clam broth is ready.
Add 1/4 cup of heavy cream and mix well. Lower heat to low and simmer for 15 mins. Add in fresh clams, bacon and shrimp. I prefer to add my shrimps in last so I don’t over cook them. I like my shrimp bouncy and not elastic and chewy.
While the best seafood clam chowder is simmering and you can smell how delicious it tastes, it is time to pan fry some croutons.
In a separate skillet, melt butter and toss the bread cubes in the butter until browned and toasted. Approximated 2-3 minutes. Add freshly chopped parsley / cilantro and season with salt and pepper.
Add some pan toasted croutons to your seafood clam chowder and enjoy! I like to add a dash of paprika or cayenne pepper and a small slice of butter in the bowl.
This chowder can be made in advance a day or two. The flavor deepens overnight as it rests. For variations, try adding smoked salmon, or any fish chunks you like to make it into a cioppino-like seafood chowder. Or add some spicy chorizo sausage. Do be afraid!
We hope you like this recipe. Please let us know what you think in the comments below. We’d love to see photos of your seafood clam chowder also!
Best Seafood Clam Chowder Recipe on the East Coast Maritimes
- 2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 celery stalks, dice
- 1/4 cup all-purpose flour
- 1 can chicken or vegetable stock
- 2 lbs fresh clams or 2 cans clam meat in juice
- 1 cup heavy cream
- 2 bay leaves
- 2 large potatoes, cut into 1/2- inch cubes
- dash of salt
- dash of freshly ground black pepper
Pan Toasted Croutons:
- 3 tablespoons unsalted butter
- 1/2 baguette, cut into 1-inch cubes
- generous freshly chopped parsley or cilantro
- dash of salt
- dash of freshly ground black pepper
Fresh Clam Broth:
- 1/4 cup white wine
- dash of olive oil
Tosokchon Samgyetang South Korea | 土俗村参鶏湯 | 토속촌삼계탕 Tosokchon Samgyetang South Korea 土俗村 “Local Customs Village” specializes in Ginseng chicken soup 参鶏湯. Samgyetang is basically a chicken stuffed with ginseng and rice soup. It is made by boiling 30+ medicinal and food ingredients, chestnuts, pine nuts, gingko nuts, garlic,…
Mon 11:00 am – 5:00 pm
Tue 11:00 am – 5:00 pm
Wed 11:00 am – 5:00 pm
Thu 11:00 am – 5:00 pm
Fri 11:00 am – 5:00 pm
Sat 11:00 am – 5:00 pm
Sun 11:00 am – 5:00 pm
Sometimes after consuming too many cakes and cookies I feel that my taste buds requires me to touch base with my Eastern heritage with some Chinese desserts. Sadly there is not an abundance of dessert places in Vancouver (even Richmond) that features traditional dessert soups,…