Cooking… 煮緊…
Cooking… 煮緊…
0 of 4 ready
Shopping:2 supermarket·1 Chinese supermarket
Prep 10 min·Cook 30 min
Peel the sweet potatoes and cut into 3 cm chunks. Soak in cold water while you prepare the ginger.
600 g Sweet potatoes (a mix of orange and yellow or purple)
Slice the ginger thickly and bash each slice with the side of a cleaver.
50 g Ginger, unpeeled
Wok-chan's tip鑊仔貼士
Bashing releases more of the heat into the soup.Bring the water and ginger to the boil and simmer for 10 minutes.
1.5 l Water50 g Ginger, unpeeled
Drain the sweet potato, add it to the pot and simmer for 15–20 minutes until a chopstick slides in easily.
600 g Sweet potatoes (a mix of orange and yellow or purple)
Add the slab sugar and stir until dissolved. Taste, adjust, and serve hot.
80 g Slab brown sugar
Ready? Let's cook it step by step!
Level 1 · Easy
No special skills. Few steps, everyday tools. A first-time cook can do it.
Put everything in with boiling water and cook on high for 2½–3 hours until the sweet potato is tender.
Keeps 3 days in the fridge; reheat gently.
Chunks of sweet potato simmered with lots of fresh ginger and slab brown sugar into a warming, peppery-sweet syrup. Hong Kong's cheapest and most comforting tong sui, ready in half an hour.
Level 1 · Easy
No special skills. Few steps, everyday tools. A first-time cook can do it.
Pot