Cough-Soothing Kumquat Paste
止咳化痰-金桔膏 · pan chinese cuisine
This traditional kumquat paste is commonly prepared for children during cold and flu season. A little taken daily, dissolved in water, is used to moisten the lungs and help prevent and relieve coughs. The seeds are left in because they are traditionally valued for moistening dryness and reducing phlegm.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 487(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- 125.5(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 59.4(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz
0.27 cup
Techniques you'll use
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Remove the stem ends from the kumquats, add salt, and scrub them clean.
✅ Done when: The skins feel clean and free of stems, with no residue.
- 2
Step 2
Once washed, slice the kumquats.
✅ Done when: All kumquats are cut into even slices.
- 3
Step 360 min
Add the yellow rock sugar and let the kumquats macerate for 1 hour.
✅ Done when: The sugar has drawn out juice, forming a syrupy liquid around the slices.
- 4
Step 4
After macerating, the kumquats will have released some liquid, forming a thick kumquat syrup.
✅ Done when: Visible juice has pooled at the bottom of the bowl.
Transfer the kumquats with all their liquid to an oil-free nonstick pan, add a small half-bowl of water, and simmer over low heat. (The water is added because the rock sugar has not yet melted at the start and can stick; it is optional.)
✅ Done when: The mixture is gently simmering over low heat.
- 6
Step 620 min
Low heat
After about 20 minutes of cooking, large bubbles begin to appear.
✅ Done when: Large bubbles rise across the surface of the mixture.
- 7
Step 720 min
Low heat
After about 40 minutes, small transparent bubbles appear and most of the water has cooked off. From this point, keep the heat low and stir constantly.
✅ Done when: Small clear bubbles form and little to no free liquid remains.
- 8
Step 8
Off heat
When small, dense white bubbles appear around the edge of the pan, turn off the heat.
✅ Done when: Fine white frothy bubbles form along the pan's edge.
- 9
Step 9
This consistency is right; the paste will set thicker as it cools.
✅ Done when: The paste is thick and glossy, noticeably denser after cooling.
- 10
Step 10
Have clean, oil-free, dry, sealable jars ready, and fill them while the paste is still hot. (Two jin of kumquats yielded three small jars, about 900 g.)
✅ Done when: Jars are filled and sealed while the paste is hot.
- 11
Step 11
Once cooled, seal and refrigerate. Each morning, scoop out a spoonful and stir it into water to drink for lung-soothing benefits and faster recovery from coughs.
✅ Done when: Jars are cooled, sealed, and refrigerated before serving.