Tuesday, 20 May 2014

Black Bean Soup

Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Slow-cooked soup or lou fo tong in Cantonese is usually a clear broth prepared by simmering meat and other ingredients over a low heat for several hours. 

Black bean is an excellent source of protein, fibre and is also packed with antioxidants. Making soup with it, is nourishing and good for women during pregnancy and confinement. 

Black bean - photo courtesy from Health

Half chicken about 500g
500g black beans (黑豆)
2 pieces of candied date (蜜枣)or 10-15 pieces of red dates

Salt to taste

  1. Soak the black beans in water for 3 hours
  2. Boil chicken in water to remove the fat and blood. This helps to produce clean soup base.
  3. Put all ingredients and water in the stock pot and boil with high heat for 1 to 2 hours followed by low heat for about 2 hours. 
  4. Season with salt to taste and serve.


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