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Cooking time: about 2 hours

Serving size: 3-4 people



50 grams of chicken bone grass, 2 candied dates, 500 grams of pork belly/lean meat, 1 carrot, 1 carrot puree (adjust according to personal needs), 2 chestnuts (with whiskers), 1 slice of tangerine peel , 2 slices of ginger, 4 liters of water



Salt as appropriate



  1. Clean all materials first.
  2. Remove the heads and tails of the cleaned carrots and cut into segments. After cleaning the chestnuts, you can keep the chestnut whiskers(Clear away heat), and then cut into segments. Blanch the cut and cleaned pigs.
  3. After the water boils,Put all the ingredients into the pot and start cooking over medium heat1hour, turn to low heat and simmer1-2hour, add salt to taste.
  4. To make the nursing food version, use a fine sieve to separate the cooked soup, then add cooked carrots and stir together until desired consistency.
  5. Use a spoon to scoop each soup into the bowl, ensuring uniform size and texture.


(This recipe is provided by KOLB LIFE Limited)

Chicken bones, grass, carrots, chestnuts, rice and pork soup

  • Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to instructions.

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