- 1 stick of fresh Chinese yam (huai shan or wai san), peeled and cut into chunks – you can obtain this at both supermarkets and wet markets
- 2 carrots, peeled and cut into chunks
- 1 packet of vacuum packed fresh lotus seeds
- 5 dried scallops
- 2-3 chicken carcasses
- 8-10 seedless red dates, rinsed
- 1 handful wolfberries, rinsed
- 3L water
- 250g pork ribs (optional)
- salt/ fish sauce to taste
1. Place the chicken carcasses in a pot of water (enough to cover the bones) and bring to a boil.
2. Remove the chicken carcasses, discard the water (it should be full of scum and impurities) and place the chicken carcasses in a soup bag together with the rinsed red dates.
3. Place the soup bag in a soup pot of water and add the rinsed dried scallops. Bring this to a boil.
4. Add the carrots and lotus seeds once the soup is boiling.
5. Let it simmer for about 1.5 hours then add the chinese yam. Cook for another 30 minutes or so or till chinese yam is tender.
6. Add wolfberries 5 minutes before serving.
Add salt/ fish sauce to taste.
When preparing Chinese yam/ huai shan, be sure to wear plastic gloves or handle it with a plastic bag as should your skin come into contact with the peeled chinese yam, it will itch.
Pork ribs may be added if desired.
Recipe shared by Angeline Ng
Bio : Angeline Ng
Angeline is a stay-home mom to two lovely children who have given her new insights to life as she now finds herself on a journey of re-discovery of the world through their little eyes. She’s a firm believer of providing home-cooked goodness for her family and blogs regularly about cooking, home-learning activities and parenting. You can find her at Simply Mommie and on Facebook.