Chili-Leaf, Goji and Chicken-Offal Soup

Why people make this soup

Chili-plant leaves are not spicy at all, but they have a warming quality — just the thing for someone who has been overdoing cold, raw foods and now feels a chilly, uncomfortable stomach. Paired with goji and chicken giblets, the soup is also traditionally used to nourish the liver and support fading eyesight. Chili-plant leaves are available at Chinese or Asian grocers when in season.

Method

1. Remove the stems from the chili leaves and rinse. Soak and rinse the goji. Rub the chicken offal with salt and rinse. Slice the pork.
2. Put the pork, ginger, chicken offal and goji into a pot with 1.2 L of water and bring to a rolling boil.
3. Add the chili leaves and boil a further 5 minutes or so.
4. Serve the soup with the ingredients.

Nourilo’s Tips

Chili-plant leaves are especially good for a cold stomach and a bland taste in the mouth. They top the vegetables in vitamin A and C content — and vitamin A is particularly good for the cells of the optic nerve — and they are high in calcium too, so older folks may use chili leaves often as a food-therapy ingredient.