When you go to wet market or hypermarket, did you notice the long tuberous root with diameter about 5cm? The tuber is called Wai San aka Chinese yam or Shan Yao. It's naturally sweet and it is attributive to lung, spleen and kidney. When its skin is peeled, it has natural sticky glue on its flesh that make it so starchy. You may find it a bit difficult to handle, just need to be careful.
When cooked, it tastes like bean. It is a good herb that contains high nutrients. So, I consider it as one of the healthy ingredient for boiling a nutritious soup. Instead of boiling a pot of normal soup, I add a carrot and some red dates to enhance the flavor, and also I use kampung chicken to boost its nutritional value. The outcome is superb. I got a pot of sweet and fragrant soup!
Wai San & Carrot Soup With Kampung Chicken
Serves 2
Ingredients:
200gm of wai san, peeled and chopped into bite size
1 small carrot, peeled and chopped into bite size
250gm kampung chicken, skin & fat removed, and chopped into pieces
8 red dates, washed and drained
water
light soy sauce to taste
Instructions:
1. Bring a pot of water to boil. Pour it into slow cooker.
2. Add in wai san, carrot, red dates and chicken. Simmer under high heat for at least 3 hours.
3. Add light soy sauce to taste and shift to auto mode for another 1 to 2 hours.
1. Bring a pot of water to boil. Pour it into slow cooker.
2. Add in wai san, carrot, red dates and chicken. Simmer under high heat for at least 3 hours.
3. Add light soy sauce to taste and shift to auto mode for another 1 to 2 hours.
My chef cooks this soup quite often too but she uses pork ribs most of the time. :)
ReplyDeletethis looks interesting!!! i've not hear of wai san!!
ReplyDeletenow that i've learned all these from you... thanks for sharing pal!
ReplyDeleteThe fresh wai san came into the picture the last few years. It is good in getting the appetite going. The Cantonese has a pantang in that Chinese herbs should not be eaten together with carrot as it canceled out the herbs efficacy?
ReplyDeleteDora, usually my mom cook with pork ribs too, with red dates added.
ReplyDeleteDuckie, you seldom go to wet market le...
New kid, no problem. :)
worldwindows, I thought it's radish?? Carrot also?
I must try this recipe you shared....but, not easy to get Wai San in the market....
ReplyDeleteOooh you make nutritious soup look so easy to make... but I know it's not the case!! Wai san is a family favourite but for some reason, I've not really gotten into it. The texture is a little strange to me!
ReplyDeleteI used to cook 淮山 soup with jagung one. 很清甜的!
ReplyDeleteSimpleGirl, hmm...here in Penang, I can easily find fresh wai san in the wet market in Tesco Hypermarket.
ReplyDelete550ml jar of faith, the fact is the steps are easy. Really. But the only concern is time. You need to boil the soup for 5 to 6 hours.
Cariso, oh, I can try that out too. Thanks for your info.
My version is to add yu chuk 玉竹 and 枸杞 wolfberries. Pork to replace with chicken.
ReplyDelete