Chicken Gizzard Lining, Hawthorn and Malt Soup

Why people make this soup

After Lunar New Year, Nourilo says, we have all eaten too many rich, oily, sweet treats — sticky cakes, deep-fried dumplings, lavish dishes — and end up feeling heavy and overfull. This soup is a gentle, traditional way to support the spleen-and-stomach after the feasting and help bring the appetite back.

Method

1. Rinse all the ingredients.
2. Add to about 1.8 L of water and cook for around 1 hour, reducing to 0.9–1.2 L.
3. Stir in brown sugar until dissolved, and serve.

Nourilo’s Tips

The whole family can drink this. If someone has a cold, weak stomach with watery saliva and a bland mouth, add dried ginger (11 g) to the pot. Hawthorn is acidic, so use a clay or ceramic (Corningware) pot rather than metal.