Pheasant, Abalone and Carrot Soup

Why people make this soup

Pheasant (shan ji) often turns up at live-poultry stalls, and Nourilo loves it for soup — clear, sweet and far less greasy than ordinary chicken. Paired with fresh abalone and carrot, it makes a nourishing, homely bowl that is traditionally used to nourish the liver and kidneys. It is associated with easing the weariness, blurry or fading vision, restless sleep, ringing ears and forgetfulness that can accompany liver-kidney depletion in people managing blood sugar.

Method

1. Chop the pheasant and blanch; thaw the abalone, remove the gut, and blanch; peel and chunk the carrots.
2. Put all ingredients in a pot with 2.4 L of water.
3. Simmer down to 1.2 L. Drink the soup and eat the ingredients.

Nourilo’s Tips

Cook the frozen abalone whole in the soup, then lift it out and slice it for serving — otherwise the flesh turns tough. If you can’t get Australian frozen abalone, fresh abalone works fine.