Chicken Winter Melon Soup
Equipment
- Large pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
1 lb chicken (I prefer using thighs for more flavor)
2 cups winter melon, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
4 cups chicken broth (homemade or store-bought)
3 slices ginger
2 cloves garlic, minced
Salt and pepper to taste
Chopped scallions for garnish
Cilantro leaves for garnish (optional)
Instructions
Preparing The Ingredients
- Begin by heating olive oil in your pot over medium heat. Add diced onions, and sauté until translucent, roughly 3 minutes. Stir in minced garlic and ginger slices, and let them release their aroma for about 1 minute.
Cooking The Soup
- Add the chicken pieces to the pot, season with salt and pepper, and brown them slightly on all sides. Pour in the chicken broth and bring the mixture to a boil. Lower the heat, cover the pot, and simmer for about 30 minutes.
- Skim off any foam or fat that rises to the surface for a clearer soup. Add the winter melon cubes and continue to simmer for an additional 20-30 minutes, until the melon is tender and the chicken is cooked through.
Final Touches
- Adjust the seasoning with more salt and pepper if needed. Garnish with chopped scallions and cilantro leaves before serving.
Notes
For those who have never worked with winter melon before, it has a mild taste that absorbs the flavors it’s cooked with, so the quality of your chicken broth really matters here.