Have you heard of Huai Shan?

Huai Shan also known as Chinese yam or Shan Yao, is a type of root vegetable.  In both fresh or dried forms, they are known for its benefits in treating the kidney, lunch and spleen.  I suppose they do not exactly treat the problem but like the saying goes, you are what you eat, it probably aids in the support of certain functions.

The weather has been pretty horrible lately… hot sunny mornings with a drizzle in the afternoon.  E and I were starting to cough and thus, I bought the fresh Huai Shan to cook as a soup as I have always been told it helps to "stick out" the phlegm.  True?  Well, I am unsure but no harm right?

Ingredients:

200gm Huai Shan
2 small carrots
250gm pork ribs
6 red dates
Water
Salt to taste

Directions:

1. Cut the root vegetables into chunks.  Note that Huai Shan is very slimy and some people react badly to it and will itch.  Thus, either wear a glove or process it fast.

2. Parboil pork ribs.

3. Fill a pot with all the ingredients except salt and bring to a boil.  Lower heat and simmer for 1.5 - 2 hours.  Season to taste and serve.

If you put the Huai Shan at the same time with the rest of the ingredients, it will become very very soft, breakable upon taking it out.  Alternatively, you may put in the Huai Shan in the last 20 mins and it will be slightly more crunchy.

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