Century Egg with Chinese Parsley Soup

Soup Name: Century Egg with Chinese Parsley Soup

Traditional Chinese Name: (yn qin pdn y tng)

Introduction:

This quick boil soup is a great soup base (although just as great by itself) in the Chinese repertoire of soups. While some people dont like Chinese parsley at all (like me), the strong taste of the herb is heavily muted when boiled in this fashion. As a result, the soup is slightly sweet and has a refreshingly mild taste to it. You can use a variety of meats and other vegetables as desired.

What ingredients are required?

1 fresh big fish stomach, largely sliced
3 fresh slices of ginger
1 tsp of salt
2 fresh bunches of Chinese parsley
4 century eggs, washed and halved
2 L of water

How do I prepare it?

Wash and rinse big fish stomach in running water, slice into large pieces (so that they dont disintegrate as easily in the soup)

Pat dry with a paper towel and salt lightly

In a frying pan, heat oil until hot and fry ginger and big fish stomach slices until golden brown

Set aside the fish when finished (it doesnt have to be completed cooked, but at least with lightly golden surfaces)

Boil your soup water

Rinse Chinese parsley in running water

Wash and peel century eggs in running water, be sure to remove all the shell and coating

Slice the century eggs in half

When the soup water boils, add ginger, fish, century eggs, and Chinese parsley together

Boil on high for 30 ! minutes< /li>

Salt as necessary (but taste it first!)

Any benefits?

Excellent in removing heat from the body
Mildly cooling soup that is great for the hot summer
Easy soup to make
Great soup base for the addition of other meats and vegetables

Any precautions?

• Menstruating or women in their first trimester should consume with caution as it is a cooling soup
• Be sure that the fish stomach has not disintegrated, if it has, use a strainer to catch the pieces if serving to children (or use a soup bag)