Thursday, February 26, 2015

Lamb/ Goat Daikon Soup 羊肉白萝卜汤

Have you heard the Chinese saying: "fall/autumn's daikon is comparable to ginseng" 秋天萝卜是人参? It might be referring to the peak harvest of daikon during the cool season (in fall and winter months) that makes it a good source of Vitamin A, C, fiber, lignin, phosphorus - thus most nutritious and beneficial.

Perhaps, there is also this Chinese food therapy belief that when you consume more health-beneficial daikon during fall/autumn or subsequent winter, you rid the body of toxins accumulated during the often hot and dry summer months which might have tire the body. When you get rid of these toxins, the energy/"qi" in the body can be quickly replenished.

Lamb/goat is also considered warm and nourishing especially when consumed in winter. How about combining lamb and daikon in a Chinese-style soup? The combination of lamb and daikon is not uncommon as it is known to replenish and nourish the body during the cold winter months.

Lamb and Daikon Soup 羊肉白萝卜汤
1 cinnamon, into spice-bag
2 star anise, into spice-bag
2 bay leaves
Bone-in lamb stew pieces (or a cut that has less fat content)
1/4 big onion, sliced to bite sizes
2 small ginger (0.5cm) knobs,slightly crushed
1 medium-size daikon, sliced to bite-sizes
Handfuls of fresh cilantro, roughly chopped, for garnish
1 tbsp gojiberries, hydrated in sake for 10 mins

Directions: Blanch the lamb and drain away the water. Boil a pot of water with ginger, then add in blanched lamb and onion, add in spice-pack and bay leaves and when it comes to boil again, lower the heat and simmer for about an hour or so. Add daikon and simmer for about 10 minutes or more till daikon is cooked. Add in gojiberries (with the sake) and allow the sweetness to infuse into the soup. Turn off heat then garnish with fresh cilantro.

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