Hong Kong-style slow-cooked soups are renowned worldwide. The excellence of a Cantonese restaurant can be judged based on the deliciousness of its simmered soups. For those looking to boost immunity and maintain good health, learning to make the “Black Garlic, Astragalus, and Codonopsis Pilosula Stewed Partridge Soup” can be beneficial as the cooking process is simple and not difficult. And for those who fear the pungent smell of garlic, rejoice! Black garlic has higher trace element content, a sweet and sour taste, no garlic smell, and possesses antioxidant properties. Consuming black garlic can also help alleviate fatigue and enhance physical strength.
Ingredients:
– 3 cloves of black garlic
– 1 partridge
– 6 pieces of astragalus
– 3 oz of codonopsis pilosula
– 3 red dates
– 6 oz of diced lean meat
– 2 slices of ginger
– 6 cups of water
– A pinch of salt
1. Wash the astragalus, codonopsis pilosula, and red dates with water, soak for half an hour, and remove the pits from the red dates.
2. Peel the black garlic and set aside the black garlic cloves.
3. Blanch the partridge and diced pork with ginger and wine, rinse thoroughly, and set aside.
4. In a slow cooker, add 6 cups of hot water and all the ingredients, stew for 2 hours. Season with a pinch of salt at the end.
The head chef has over 40 years of culinary experience. He has previously served as the sous chef at the first flagship Chinese restaurant of Maxim’s Group in Japan, head chef at Ocean City restaurant, a guest on the famous cooking show host Ken Hom’s “Yan Can Cook,” and as a personal chef for American tycoon George Bowles.
Editor-in-Chief: Ivy Lee