Huai Shan, Goji Berry, Snow Fungus & Sea Cucumber Double-Steamed Stew

Why people make this stew

A persistent salty sensation in the mouth — without having eaten salty food — is something many people overlook. In traditional food therapy it is associated with kidney function, because salt is considered the flavour of the kidneys. Conditions such as overwork, chronic illness, advancing age, or insufficient rest are all thought to place a burden on the kidneys over time. This double-steamed stew is one of the more refined dishes in the food-therapy repertoire — slow, gentle cooking preserves the nutrients and creates a rich, silky broth that is genuinely satisfying to eat.

Method

1. Soak the huai shan, goji berries, and snow fungus separately in water until softened; trim the hard base from the snow fungus.
2. Cut the pork shank into chunks. Blanch the pork shank and sea cucumber together in boiling water for a few minutes; drain and set aside.
3. Place all ingredients into a steaming pot (dun zhong).
4. Add enough boiling water to cover the ingredients.
5. Place the steaming pot into a larger pot or steamer; steam over simmering water for 3 hours.
6. Serve the stew directly from the steaming pot.

Nourilo’s Tips

This is a rich, silky stew that is suitable for the whole family, young and old. Nourilo considers it especially beneficial for those who regularly work late nights or are under heavy physical or mental strain. For cancer patients, it can be consumed regularly as a supportive food alongside medical treatment.

To rehydrate dried sea cucumber at home: soak in water for half a day, then boil in water for 20 minutes, turn off the heat and leave to soak for 2 hours. Change the water and soak overnight. The next day, open the sea cucumber, clean the inner cavity, and brush off any sand. Boil again for 20 minutes, turn off the heat, soak for 2 hours, then change the water and soak for another night. By day three, test with a chopstick — if it slides through easily, the sea cucumber is ready. Portion and freeze for future use.