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Wednesday, April 20, 2016

EZCR#51 - THERMAL COOKER - GINGKO, CARROTS AND PORK RIBS SOUP

Again another easy soup prepared on one of my busy days using the Thermal Cooker.  Always good to have a good soup especially during this hot, humid weather.
This soup is a healthy soup with a combination of ingredients that are beneficial to ones health.  Gingko nuts [Bai Guo] are known for its anti aging properties and sharpen memory.  This herbal cuisine is good for all, especially weak children and the elderly. Long-term consumption helps nourish yin, maintain youth, fight aging, expand capillaries, improve metabolism, prompt ruddy and healthy look, provide extra energy, and grant longer and healthier lives.
We have this soup with glass noodles instead of rice for a light meal.  The soup is clear and and the ingredients are tender, lightly seasoned with a traditional flavour.
Ingredients
[serves 3]
300 gm meaty pork ribs
1 white carrot - peeled and cut wedges [keep the leaves]
1 red carrot - peeled and cut wedges
100 gm gingko nuts - shelled and skin removed
1 tbsp wolfberries [kei chee] - rinsed
several slices of ginger
3 big bowls of water
Seasoning
1 tbsp wine
salt and chicken stock granules to taste
dash of pepper
  1. Bring water to boil and blanch pork ribs to remove scum.  Rinse well to remove any impurities.  Set aside.
  2. Bring water to boil in inner pot of Thermal Cooker, add in all the ingredients.  Let it boil for 15-20 minutes.
  3. Transfer pot to outer pot, cover the lid and leave to cook for 2 hours or until ribs are tender.
  4. Serve hot with rice or blanched glass noodles.

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