| Even if you show no signs of deficiency, eating jing nutritious foods will help maintain and strengthen the immune system. Since bone marrow is a form of jing, we can prescribe bone marrow soup to complement your jing supply. Bone broth is:
This recipe comes from a wonderful Chinese medical cookbook written by two of my favorite professors and Practitioner.
(Makes 10 to 14 cups)
(From “Ancient Wisdom Modern Kitchen: Recipes from the East for Health, Healing and Long Life” by Yuan Wang, Warren Shier and Mika Ono)
Once you’ve made the broth, just add the ingredients you prefer: vegetables like mushrooms, carrots, Chinese cabbage, or kale; and / or meat such as shrimp, chicken, beef or pork. Season with salt or soy sauce. You can also make a large batch and freeze the broth for later use.
- 2 pounds of cooked or raw beef, lamb, or pork bones (I highly recommend buying organic if available. You can often only buy bones at your local market.)
- 1/2 cup rice wine, white wine or vinegar (the acid is necessary to pull out the pulp)
- 16 cups of water
- 1 medium-sized carrot (optional) chopped into 1-inch pieces (Can also use broccoli stems, mushrooms, or leeks)
- 1 medium onion chopped into 1-inch pieces
1.) Place the bones, wine, water, and vegetables (if used) in a large saucepan. If the bones are not covered with liquid, add water until they are.
2.) Bring to the boil, lower the heat and simmer uncovered for 5 minutes. Skim off and discard any foam that rises on top of the supply.
3.) Cover and simmer for 8 to 10 hours for beef bones; Add more water if needed. For pork or lamb bones, cover and simmer for at least 2 1/2 hours.
4.) Remove the bones, vegetables and ginger from the broth with a slotted spoon, colander or piece of cheesecloth.
5.) Skim off excess fat. If desired, season the broth with salt (or wait until you cook with the broth).
6.) If you are not going to use the broth right away, you can store it in the refrigerator for a few days or freeze it in small portions for later use.