Home Food Nourishing Recipes to Keep Your Immune System in Shape

Nourishing Recipes to Keep Your Immune System in Shape

As the COVID – 19 continues to spread worldwide, we want to ensure the well-being of our loved ones. Beyond the basics of washing our hands frequently, exercising and resting well, it is important to load up on foods that boost your immunity naturally. Here are two flavour-packed, easy to make and immunity-boosting recipes written by our Chinese restaurant chefs at Park Hotel Group to keep us safe from the pesky viruses.

RECIPE 1: Steamed Chilean Sea Bass with Minced Ginger in Superior Soya 樱花姜茸蒸鲈鱼

Ginger, besides the amazing tangy taste it adds to dishes, works great to help digestion, easing pain and nausea and help fight the flu and common cold. It has powerful anti-inflammatory and antioxidant effects makes it a great ingredient to support your natural defences.

Sea bass is a great source of protein and omega-3 fatty acids, therefore beneficial for healthy eyes. The omega-3 fatty acid is also a major force in fighting inflammation in the body. It also has a high amount of vitamin D, which can help control your mood and energy level. The Steam Chilean Sea Bass recipe below is prepared by Nicky Ng, Executive Chef of MitzoGrand Park Orchard.

Steam Chilean Sea Bass with Minced Ginger in Superior Soya


150g               Japanese Pickled Ginger 
200-220g        Chilean Seabass Fillet (Wash & pat dry with tissue)
1 tbsp             Vegetable Oil 
Appropriate     Potato Starch 


100ml             Water
1 teaspoon      Fish Sauce
1 teaspoon      Light Soya Sauce
¼ teaspoon     Chicken powder
½ teaspoon     Sugar
½ teaspoon     Dark Soya
To taste           Salt 


Chop and mince the Japanese pickled ginger. Heat up oil, then, pour the oil into the ginger mix.

Mix the ginger with chicken powder. Add a pinch of salt and add sugar, mix and set aside.

Place some potato starch in a bowl, gently dip the fillet into the bowl then lightly pat off the starch coating.

Place the fillet onto a dish, put the mixed ginger on top of the fillet and steam for 15 minutes (Steam for a longer period if the fillet is thicker).

While the fish is steaming, prepare the sauce. Put water into the saucepan and add in fish sauce, light soya sauce, chicken powder, sugar and dark soya sauce over medium heat until the sauce boils up. Remove the sauce from heat.

Remove the fish from the steamer and pour the sauce onto the fish. Decorate with edible greens and serve.

RECIPE 2: Golden Pumpkin Broth with Seafood and Chicken Bean curd 金汤海皇鸡茸白玉

Pumpkin is high in vitamins and minerals while being relatively low in calories. It is a great source of beta-carotene, which helps the body converts into Vitamin A. It is also high in vitamin C, E, iron and folate, which can help boost your immune system. Its high antioxidant content may reduce the risk of chronic disease too.

Bean curd is high in protein, amino acids and a wide variety of vitamins and minerals. The Golden Pumpkin Broth with Seafood and Chicken Bean curd recipe below is prepared by Ng Sen Tio, Head Chef of Yàn Cantonese Restaurant.

Golden Pumpkin Broth with Seafood and Chicken Beancurd


250g                  Pork
150g                  Chicken (with bones)
2kg                    Water
100g                  Pumpkin
50g                    Tofu 
10g                    Scallop (minced)
10g                    Prawn (minced)
20g                    Chicken (minced)
Garnish              Goji Berries – wash and set aside
Garnish              Asparagus – 2 thin slices, soak in salt – water and set aside


To taste        Chicken powder
To taste        Sesame Oil
To taste        Salt
To taste        Sugar
To taste        Pepper


Prepare the broth: Wash the pork and chicken (with bones). Add water into the pot and boil. Once boiling, add the pork and chicken and continue to boil under low heat. Set aside 200 ml of broth and freeze the remaining broth to use next time. 

Peel the pumpkin and cut into small chunks. Steam for 20 minutes until soft, mash into purée and set aside. 

Prepare the Seafood and Chicken Paste Bean curd. Add bean curd, minced chicken, scallop and prawn into a bowl. Use hands to mix them evenly, then, add in all the seasoning and mix well. 

Prepare a cling wrap. Using a spoon, scoop an appropriateamount of the bean curd mixture and put it on the cling wrap. Rub the bean curd mixture into the size of a golf ball and tie it tightly with the cling wrap.  

Steam the bean curd mixture for 15 minutes, until cooked. Remove from the clingwrap and put it in the centre of a bowl. Set aside. 

Boil the broth under high heat and add the pumpkin purée. Evenly stir it to make a golden broth.  

Pour the golden broth onto the bean curd. Add some goji berries and two slices of asparagus on top and the dish is ready to be served. 


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