- 1 pork lung
- 75g apricot kernels
- 32g almond kernels
- 40g white rice grain
- 2 can chicken broth
- Salt to taste
Ingredients for the broth:
- 225g minced lean pork
- 300g chicken
Rinse the pork lung thoroughly under strong, running water, then cut it into pieces. Wash the rice grain and the kernels and soak them for 2 hours. Wash the ingredients for the broth and then blanch it.
Heat the pork lung in a very hot wok. Wash the pork lung again, then cook it with the ingredients for the broth and some water. When it boils, turn the heat down and cook for about 3 hours.
Blend the kernels, rice and some water together in a blender, then extract the juice through a muslin.
Put the kernels juice into the soup and let it boil for 3 minutes. Season with salt and serve.
- To make things easier, substitute home-made broth with canned broth. Simply begin from step (2), cook the pork lung with the broth and water for 3 hours and the soup is ready.
|Cook the pork lung over low heat.
|Add water to the kernels, then blend it in a blender to extract its juice.