Rose’s Kitchen

Black Bean Soup With Ginko Nuts


600g pig’s fore trotters

150g black beans

15 pieces gingko nuts

50g ginger, sliced


2 tsp sesame oil

1 tsp salt

1/2 tsp chicken stock granules

1 cup rice wine


1.  Cut  trotter into bite-sized pieces, wash and marinate with some salt for 15 minutes.  Blanch them in a pot of boiling water for 5 minutes.  Wash and drain.

2.  Stir-fry black beans till fragrant, add sliced ginger, pork trotter, gingko nuts and seasoning and stir well.  Add 5 bowls of water and boil for 1-2 hours till meat is tender.

January 27, 2007 - Posted by | Soups


  1. Hi Rose,

    May I feature this recipe at Ginkgo Dreams?

    Comment by Kelly Schmitt Youngberg | March 25, 2007 | Reply

  2. With my blessings, Kelly.

    Comment by rose | March 25, 2007 | Reply

  3. Hi Rose
    Thanks for sharing your love and passion for cooking! Wishing you good health, good tidings, happiness, love and peace.

    Looking forward to your updates.

    In love and light

    Comment by Ai Lin | January 3, 2008 | Reply

  4. my hand just undergo surgery , my wound is 4weeks old still with stitches n i have gastric. just wanna ask if i can drink this soup?

    Comment by gerry | June 23, 2008 | Reply

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