(1) Durian Stewed Chicken
50g durian, 1 chicken, 10g ginger slices, 50g walnut kernels, 50g red dates. First, clean and skin the chicken, place it in boiling water, blanch briefly, then cut into large pieces. Soak the walnut kernels in water to remove their oily taste. Wash and pit the red dates. Peel the durian, keeping the thick outer skin. Take the flesh and cut the outer skin into small pieces. Place the chicken pieces, walnut kernels, red dates, durian skin, and durian flesh into a pot of boiling water. Add ginger slices. Bring to a boil over high heat, then simmer on low for 3 hours. Season with salt and a little MSG to taste. This soup is nourishing and tonifying, hydrating and nourishing yin. It is suitable for people of different constitutions and is especially good for consumption in autumn and winter.
(2) Durian Core and Crucian Carp Soup
5-6 durian cores (approx. 400g), 2 crucian carp (approx. 400g), 3 slices of ginger. Wash the durian cores. Clean the crucian carp after slaughtering, then pan-fry them slowly over low heat until both sides are slightly golden. Then, place them together with the ginger into a clay pot. Add an appropriate amount of water. Bring to a boil over high heat, then simmer on low for 2 hours. Season with an appropriate amount of salt and a little cooking oil. This soup is clear and moist without being greasy. It has the effects of strengthening the spleen and promoting urination, harmonizing the middle burner and whetting the appetite, invigorating blood and unblocking the collaterals, and warming the middle and lowering qi.