Chestnut & Pork Rib Soup

Chop ribs into small pieces, blanch in cold water, skim the foam, remove and rinse.

Shell and peel the chestnuts (pre-cooked vacuum-packed chestnuts work well as a shortcut).

Add water to a clay pot with the ribs, ginger, and spring onion; bring to a boil and skim the foam.

Simmer on low for 40 minutes, add chestnuts, and continue simmering for 20 minutes until tender.

Season with salt, discard the spring onion, and serve.