Q: I have a friend sick with a cold. Will you suggest a
menu of cold-busting dishes that I can make for her?

A: Here are some of my favorites for cold/flu season:


about 1 cup of hot water
about 1/3 a small lemon’s juice
about 1 tablespoon honey
grated fresh ginger to taste


2 whole Cornish game hens, cleaned
handful of fresh or dried shitake mushrooms
handful of fresh or dried bamboo shoots
several slices of cured ham
6 cloves of garlic
6 dried jujubes or dried goji berries
1-2 small ginseng roots
1 bunch of thinly sliced scallions
soy sauce

Put all the ingredients in a large stockpot and cover with water. Bring to a boil then reduce heat and simmer for an hour or so, removing any impurities. Replenish the water and bring to a simmer again. Adjust seasoning (using soy sauce) to taste. Top with the scallions and serve with rice, noodles, or bread.


about 1/2 pound of shrimp
(peeled, deveined, chopped)
2 cups of chopped baby spinach
1/2 teaspoon white pepper
1 tablespoon corn starch
1 tablespoon soy sauce
1 teaspoon sesame oil
36 wonton wrappers

In a large bowl, combine the shrimp, spinach, white pepper, corn starch, soy sauce, and sesame oil. Place a small amount of the mixture onto a wonton wrapper, wet the edges with cold water, and press to seal using your favorite method. Repeat until all of the mixture is used. Boil a large pot of water. Add the wontons in batches. They are done when they float and the wonton skins are translucent, about 5-8 minutes. Remove with a slotted spoon and serve immediately (ideally with broth).


1 pound of boneless skinless chicken thigh, diced
3 medium yellow onions, diced
3 bell peppers, diced
3 potatoes, diced
1 can of baby corn, diced
6 cloves of garlic, chopped
2-3 pieces of Hot Golden Curry paste
1 can of coconut milk
3 cups of low-sodium chicken stock
soy sauce
vegetable oil

Heat oil in a pot. Add the chicken and cook until browned. Set the chicken aside. Saute the onions, peppers, potatoes, baby corn, and garlic until softened. Add the curry pieces and work it into the vegetables until dissolved. Add the chicken stock and about 2-3 cups of water and bring to a boil. Reduce to a simmer. Add the cooked chicken, coconut milk and simmer for 5 more minutes. Adjust the seasoning (using curry and soy sauce) as necessary. Serve with steamed rice.



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