Winter melon soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rich pork stock |
| 1 | Chicken drumstick and thigh | |
| ¼ | cup | Diced Smithfield ham |
| 3 | Scallions; minced | |
| 1 | Clove garlic; minced | |
| ¼ | cup | Sliced bamboo shoots; (fresh, if possible) |
| ¼ | cup | Peeled and diced water chestnuts; (fresh, if possible) |
| 1 | tablespoon | Dried shrimp; soaked in warm |
| ; water for 20 | ||
| ; minutes | ||
| 6 | Chinese mushrooms; soaked in warm | |
| ; water for 20 | ||
| ; minutes | ||
| 1 | cup | Diced winter melon |
| ½ | cup | Diced tomato |
| ½ | cup | Peas; (fresh or frozen) |
| ¼ | cup | Baby corn |
| 3 | tablespoons | Cornstarch |
| ¼ | cup | Diced bean curd; (firm-style) |
| ½ | teaspoon | Chinese sesame oil |
Directions
Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones.
Add the shredded meat to the pork stock, along with the ham, scallions, garlic, bamboo shoots, water chestnuts and dried shrimp. Slice the Chinese mushrooms and add to the stock. Simmer for ½ hour.
Add the winter melon, the tomato, the peas and the baby corn. Bring soup to a boil. Mix together the cornstarch with enough cold water to make a liquid resembling heavy cream. Pour enough into boiling soup, stirring, to thicken soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10 minutes. Swirl in sesame oil and serve immediately.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4799
Converted by MM_Buster v2.0l.