As the White Dew solar term approaches, the weather gradually turns cooler and the temperature difference between day and night widens. During this period, the body’s immunity and metabolism require extra care and nourishment. Choosing foods that strengthen the spleen and stomach while replenishing qi and blood can help us adapt to seasonal changes, resist cold, and stay healthy.
This time of year is perfect for dietary therapy—using food to nourish the body, improve digestion, and enhance overall vitality. Four dishes in particular—Steamed Chicken Wings with Mushrooms, Braised Pig Trotters with Soybeans, Ginger Duck, and Scallion Chicken Thighs—are ideal choices. Each carries unique nutrients that support lung function, improve digestion, and boost stamina, helping the body transition smoothly into autumn and winter.
1. Steamed Chicken Wings with Mushrooms
Ingredients:
- Chicken wings (10)
- Shiitake mushrooms (soaked if dried)
- Button mushrooms (as needed)
- Ginger (3 slices)
- Garlic (3 cloves)
- Cooking wine (1 tbsp)
- Soy sauce (1 tbsp)
- Salt & white pepper (to taste)
- Scallions (as garnish)
- Sesame oil (optional)
Steps:
- Clean chicken wings, slice mushrooms, and prepare ginger, garlic, and scallions.
- Marinate wings with wine, soy sauce, salt, and pepper for 20 minutes.
- Place mushrooms, ginger, and garlic at the bottom of a steaming plate.
- Arrange marinated wings on top, leaving space for steam circulation.
- Steam for 20–25 minutes until tender.
- Garnish with scallions and sesame oil before serving.
Tips:
- Marinate no longer than 20 minutes to avoid overpowering flavor.
- You can add other mushrooms such as enoki or oyster for variety.
- Adjust steaming time based on wing size.
2. Braised Pig Trotters with Soybeans
Ingredients:
- Pig trotters (2)
- Soybeans (200 g, soaked 4+ hours)
- Ginger (3 slices)
- Scallion (1 stalk)
- Star anise (2)
- Cooking wine (1 tbsp)
- Light soy sauce (2 tbsp)
- Dark soy sauce (1 tbsp)
- Salt & pepper (to taste)
- Water (as needed)
Steps:
- Blanch pig trotters with ginger and wine, then drain.
- Boil soaked soybeans until 70% cooked.
- Add trotters, soybeans, ginger, scallion, star anise, and seasonings into a pot. Cover with water.
- Simmer on low heat for 2 hours until trotters are soft and beans absorb flavor.
- Adjust seasoning and serve.
Tips:
- Longer soaking reduces cooking time for soybeans.
- Fresh trotters yield richer broth.
- Cooking time can be adjusted to achieve fall-off-the-bone tenderness.
3. Ginger Duck
Ingredients:
- Whole duck (about 1 kg)
- Ginger (200 g, sliced)
- Cooking wine (3 tbsp)
- Soy sauce (2 tbsp)
- Red dates (6, pitted)
- Goji berries (to taste)
- Astragalus (10 g)
- Angelica root (5 g)
- Sichuan pepper & star anise (to taste)
- Salt (to taste)
- Water (as needed)
Steps:
- Clean and chop duck, blanch with ginger and wine, then drain.
- Stir-fry sliced ginger until fragrant.
- Add duck, ginger, herbs, and red dates into a pot with water, wine, and soy sauce.
- Bring to boil, then simmer for 1.5 hours until tender.
- Add goji berries and salt, simmer for another 5 minutes before serving.
Tips:
- Use mature duck for richer broth.
- Frying ginger enhances aroma and reduces gaminess.
- Herbal ingredients can be adjusted; avoid overuse to keep flavor balanced.
4. Scallion Chicken Thighs
Ingredients:
- Chicken thighs (4)
- Scallions (2)
- Ginger (3 slices)
- Garlic (3 cloves)
- Cooking wine (2 tbsp)
- Light soy sauce (2 tbsp)
- Dark soy sauce (1 tbsp)
- Salt & pepper (to taste)
- Oil (for cooking)
Steps:
- Clean and chop chicken thighs. Cut scallions into sections, prepare ginger and garlic.
- Marinate chicken with wine, soy sauces, salt, and pepper for 20 minutes.
- Stir-fry ginger and garlic until fragrant.
- Pan-sear chicken until golden on both sides.
- Add scallions, stir-fry, then add water and simmer 5–10 minutes until tender.
- Adjust seasoning, garnish, and serve.
Tips:
- Thigh meat is best for tenderness and flavor.
- Don’t overuse dark soy sauce to avoid overly dark color.
Conclusion
The arrival of the White Dew solar term reminds us to adjust our diet and strengthen the spleen and stomach. These four nourishing dishes—Steamed Chicken Wings with Mushrooms, Braised Pig Trotters with Soybeans, Ginger Duck, and Scallion Chicken Thighs—not only taste delicious but also boost qi and blood, enhance immunity, and help the body resist seasonal dryness and cold. By adding them to your table, you can enjoy warmth, health, and strength through autumn and into winter.
