Chinese Yam, Fox Nut, Chestnut & Papaya Soup

• 1 ripe papaya
• 1.41 oz Chinese yam (dried)
• 1.41 oz fox nuts (Euryale seeds)
• 1.41 oz red lotus seeds
• 4 1/4 oz shelled chestnuts
• 2 honey dates
• 1 dried tangerine peel
• 1 pork shank
• salt to taste

Steps

1. 1.Wash honey dates and soak until softened.▶0:24
2. 2.Wash red lotus seeds and soak until softened; optionally remove the bitter lotus seed core.▶0:44
3. 3.Rinse fox nuts and soak until softened.▶1:22
4. 4.Wash dried tangerine peel and soak until soft.▶2:07
5. 5.Wash Chinese yam and soak 2–3 hours (or blanch 5 minutes if sulfur-treated).▶2:15
6. 6.Blanch pork shank in cold water, bring to a boil, skim foam, rinse and set aside.▶2:39
7. 7.Blanch shelled chestnuts in hot water 2–3 minutes; while hot, rub in a towel to remove inner skin.▶3:18
8. 8.Peel ripe papaya, remove seeds and pith, and cut into large chunks.▶4:33
9. 9.Remove the white pith from the softened tangerine peel.▶5:40
10. 10.Add pork shank, papaya, yam, chestnuts, lotus seeds, fox nuts, honey dates, and tangerine peel to a pot; cover with water.▶6:09
11. 11.Bring to a boil and cook 10 minutes, then simmer on medium-low heat for 90 minutes.▶7:06
12. 12.Season with salt to taste and serve.