SOUPS

The Cantonese are known for their soups and it is a ‘must have’ at almost every meals.  They believed soups, especially those boiled for at least 4 hours, are rich in nutrients and good for those who are weak in health or need nourishment. The ingredients, a combination of either herbs, roots, vegetables and fruits with meat, are usually used according to recipes that had been tried and tested by our forefathers for their effectiveness and health maintaining qualities.  To an olden day Chinese, eating food that is shaped like or has colors similar to a particular part of the human body will strengthen and help rectify disorders related to that part of the body.  Thus, soup using chicken or pork knuckles for ingredient will be good for the legs and joints.  Here are some of my favorite soups that Grandma prepares and, guess what they are good for.

APPLE & CHICKEN FEET SOUP

In the early years, Grandma had prepared this soup with apples that were collected from the prayer altar that nobody wanted to eat as they were no longer fresh and juicy.  They had not rotted and she, economic by circumstances, had thought of this delicious way to recycle.  Choose normal red apples for the soup as the soup would taste a bit sour with green apples.

Ingredients (servings for 8-10 people)
2 chicken carcasses or breast meat
4 normal red apples
10 pcs or more chicken feet
½ slice preserved vegetable (da tou cai)
½ cup red beans

Preparation
1.  Soak the preserved vegetable in a bowl of water for 15-20 mins. Wash clean and slice  the stem part at a slant and leaves into 4cm lengths.
2.  Peel the apples and cut them into 2 halves, Remove the core.
3.  Wash and cut the carcasses and chicken feet into 2 (or leave whole as you wish).  Put them into a soup pot and fill it with water, just enough to cover the ingredients.
4.  Put to boil.  Once the hot water begins to bubble, remove and drain.
5.  Wash the red beans. Add the red beans, apples and preserved vegetables to the parboiled carcass and chicken feet.
6.  Fill the pot with water and boil with the heat turned on high.
7.  When the water boils, lower the heat and continue to boil for 3-4 hours or until the red beans break and the skin of the chicken feet has soften.
8.  Add salt to taste if necessary.  Remove the broken carcase and marshy apples.  Serve the soup with the chicken feet and red beans hot.

Tips:  If the soup is too thick or has dried due to overspill or fire turned on too high, add hot water to dilute.