Chuan Bei Stewed Apple (Chuan Bei Dun Ping Guo)

Why people make this dish

When the voice goes hoarse — from talking too much, dry weather, or a lingering respiratory issue — this double-boiled apple with fritillary bulb is one of the gentlest remedies in the Cantonese food-therapy tradition. While the classic pairing for phlegmy, hot coughs is fritillary with pear, the apple version is specifically suited to dryness: when the throat feels parched, the voice turns scratchy and thin, and there is little or no phlegm. Friends who have tried this recipe have reported noticeable improvement in their hoarseness after two servings. The result is a warm, lightly sweetened, fragrant bowl that drinks like a soothing dessert.

Method

1. Grind chuan bei mu to a fine powder using a small grinder or mortar and pestle.
2. Peel, core, and cut the apple into bite-sized chunks.
3. Place the apple chunks and chuan bei powder together in a double-boiler pot (dun zhong / heatproof bowl).
4. Pour in 600 ml of boiling water.
5. Cover and steam over medium heat in a double boiler for approximately 45 minutes, until the apple is completely soft.
6. Allow the liquid to cool slightly (not hot), then stir in honey to taste. Drink the liquid and eat the soft apple and all the powdered herb residue.

Nourilo’s Tips

Chuan bei mu is one of the more expensive herbs you will encounter, so grinding it to powder and consuming all of it is the right approach — nothing is wasted. Add the honey only when the dish has cooled a little; if you stir honey into boiling liquid, some of its beneficial enzymes and nutrients are destroyed. For the best result, take two servings on consecutive evenings.