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Lily bulb and honey date soup with pork lung
百合蜜棗豬肺湯
“The pot Ah Ma keeps for her night owls.”
Ingredientsone pot, serves 4
Dried lily bulb40 g (1 tael)
Aged dried tangerine peel1 piece
Method
- Pour water into the pork lung through the windpipe and press it out again, rinsing over and over until the lung turns white (灌肺, the flushing that cleans it out).
- Cut the lung into pieces, dry-fry it in an unoiled wok (白鑊) until the water is driven out, then blanch it.
- Rinse the sweet apricot kernels, lily bulb and honey dates. Soak the dried tangerine peel until soft and scrape away the white pith.
- Put everything in the pot with 3 litres of water and bring to the boil over high heat.
- Turn down to low, simmer for 2 to 3 hours and season with salt.
Simmered all day, with plenty in the pot.今日呢煲 · Today’s pot
Who it suits
- a dry cough
- a lingering cough from weak lungs
Who should take care
- Not in the first days of a cold
Soup stories
This is the home cousin of 杏汁白肺湯, the banquet dish of almond cream and white lung. Half the ritual of the soup is the 灌肺 flushing itself, the long job of washing the lung clean.
From the same family
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.