CANTONESE WINTER MELON SOUP RECIPE RECIPES
WINTER MELON SOUP RECIPE | EPICURIOUS
From the rich broth to the velvety cubes of winter melon — a gourd commonly used in Chinese cuisine for the wonderfully soft texture it takes on during cooking — this wholesome soup is immensely satisfying. Although the winter melon's delicate white flesh has no distinct taste of its own, it absorbs the broth's flavor. We recommend buying a good-quality organic free-range chicken to get the best results. Since Chinese ham is unavailable in the United States, we substitute Smithfield ham. But other cured hams, such as prosciutto, also work well.
Provided by EPICURIOUS.COM
Total Time 4 3/4 hr
Cook Time 45 min
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)
- Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
- Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
- Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.
WINTER MELON SOUP | CHINA SICHUAN FOOD
Healthy and warm Chinese Winter Melon Soup. Only 25 minutes with high pressure cooker.
Provided by Elaine
Categories Soup
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Place ribs in clean water, bring to boil and continue cooking for 1-2 minutes. Transfer out and rinse under running water.
- Cut the rind of winter melon and then cut into large chunks.
- Place red dates, dried shrimp, smashed ginger, ribs and winter melon with enough water in high pressure cooker; cook for 15 minutes after boiling. Or you can use a stew pot or slow cooker; cook until the ribs and winter melon are soft.
- Add salt before serving
- Place some chopped green onion and coriander at bottom. And scoop the soup to serving bowl.
Nutrition Facts : Calories 259 kcal, CarbohydrateContent 3 g, ProteinContent 13 g, FatContent 21 g, SaturatedFatContent 9 g, CholesterolContent 70 mg, SodiumContent 86 mg, ServingSize 1 serving
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WINTER MELON SOUP RECIPE | EPICURIOUS
From the rich broth to the velvety cubes of winter melon — a gourd commonly used in Chinese cuisine for the wonderfully soft texture it takes on during cooking — this wholesome soup is immensely satisfying. Although the winter melon's delicate white flesh has no distinct taste of its own, it absorbs the broth's flavor. We recommend buying a good-quality organic free-range chicken to get the best results. Since Chinese ham is unavailable in the United States, we substitute Smithfield ham. But other cured hams, such as prosciutto, also work well.
From epicurious.com
Reviews 3.3
Total Time 4 3/4 hr
From epicurious.com
Reviews 3.3
Total Time 4 3/4 hr
- Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.
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