The humidity is heavy around the Qingming Festival, so I make this soup for my family to drink twice a week. It is sweet and nutritious and can remove moisture.

Time flies so fast, it’s the end of March in a blink of an eye, and Tomb-Sweeping Day will be here in a few days. The temperature in our local area is already very hot. Once Tomb-Sweeping Day is over, summer will really come.

The Spring Festival around Qingming Festival every year is a particularly humid season.

Therefore, when the temperature starts to get warmer, it is also time to start dehumidifying.

When it comes to removing dampness, the first thing many people think of is barley and adzuki beans. Barley rice has a good effect on removing dampness, but you need to pay attention to its use. First stir-fry to remove the coldness, and then boil soup and water to remove dampness.

The wet effect is the best, don’t cook it wrong.

When it comes to making soup, we locals also have their own methods, and making medicinal soup is the most common method.

In addition to barley, there are two other local ingredients that are very friendly to removing dampness when making soup, namely dried kapok and five-finger peach.

Everyone may be familiar with dried kapok. What we want to introduce in detail here is the five-fingered peach. The five-fingered peach is a plant with the same origin as food and medicine. The five-fingered peach is not a peach. It is the root of a plant with five slender leaves.

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We locals also like to use it to make soup and drink it, and it is often called "Cantonese ginseng".

Use it with chicken, pork bones, pig's feet, etc. to make soup. It is sweet and nourishing and has the effect of strengthening the spleen and stomach and removing moisture. The taste is also very fragrant.

The dampness-removing soup shared with you here is: Five-fingered Peach Chicken Soup (Five-fingered Peach Nourishing and Removing Dampness Soup). This soup mainly uses five-fingered peach and chicken. It is also paired with barley, adzuki beans, lentils, and dehumidifying beans.

Yunling, etc., these are all ingredients that are very helpful in removing dampness.

The soup cooked here is sweet, nourishing and nutritious. It can also strengthen the spleen and stomach and remove moisture. It contains plenty of ingredients and is suitable for all ages. It is suitable for the whole family to enjoy together.

When the weather is hot, make this soup frequently for your family to drink. It is sweet, nutritious and dehumidifying. You can make a big pot without leaving a drop.

Let’s take a look at the details below.

Five-fingered Peach Chicken Soup (Five-fingered Peach Nourishing and Removing Dampness Soup) Prepare ingredients: half a chicken, a small bundle of five-fingered peach, an appropriate amount of adzuki beans, barley, a little lentils, dehumidifying beans, and appropriate amounts of rutabagas.

Ingredients: a little salt, a little ginger.

1. Wash the chicken, chop it into pieces and put it on a plate for later use. Wash the other ingredients and set aside for later use. Wash and slice the ginger for later use.

(Put the barley into the pot and stir-fry it until it turns slightly yellow before making the soup).

2. Add an appropriate amount of water to the pot, blanch the chicken in cold water, add ginger slices and blanch together to remove the smell.

Remove the blanched chicken, rinse, drain and set aside.

4. Prepare a casserole for making soup, and put the blanched chicken, five-finger peaches, other ingredients and beans into the casserole.

Add appropriate amount of water.

5. Bring to a boil over high heat, then reduce to low heat and simmer for 90 minutes. It is best to season with a little salt and mix well.

Take it out of the pot, put it into a bowl and serve it on the table. This is a home-cooked version: Five-finger Peach Nourishing and Removing Dampness Soup is ready.

The chicken soup cooked in this way is fragrant and sweet, and it is full of ingredients. It is nutritious and delicious. It can also strengthen the spleen and stomach and remove dampness and sleepiness. It is one of the health soups that cannot be missed in spring and summer. The preparation is also very simple.

It is nourishing and nourishing, and our whole family loves to drink it.

I share with you a simple and delicious recipe. If you like it, you can try it.

Lily’s food talk tips: 1. The chicken needs to be blanched in advance to remove the blood. If you are worried about it being too fatty, you can remove the chicken skin and make soup.

2. Barley must be fried before making soup. This can neutralize its cold nature and have a better effect of removing dampness when making soup.

3. When making this kind of long-lasting soup, the salt must be added last. If you add it too early, the umami taste of the soup will be greatly reduced after a long period of stewing.