Simply because watermelon has a lot of water and vitamins and it relaxes your body down, Chinese folks like to apply watermelon when cooking chicken soup. There are so many various methods to make Chinese Watermelon and Chicken Soup.
Watermelon is a cooling meal so this soup is very well to ingest throughout the hot summertime days, specifically excellent to alleviate heatiness.
This soup is sweet on its' own and you just have to season it with a slightly salt to draw out the whole taste. This soup is truly delectable, extremely sweet and has the cooling benefit. You can even create a Chinese-looking letter into the green skin of the watermelon outside for a more eye-catching display.
Ingredients:
• 6 oz chicken
• 6 oz pork
• 1 oz dried mushrooms
• 4 oz bamboo shoots
• 4 oz green peas
• 4 oz lean ham
• 2 cups chicken stock
• 4 lb watermelon
Instructions:
1. Slice the mushrooms into little pieces and take in boiling water for 1 hr.
2. Slice the bamboo shoots into thin pieces; shred or dice (grind) the ham.
3. Take the stock to the boil.
4. Mince the chicken and pork, include in the stock and cook for 10 mins.
5. Include drained mushrooms, bamboo shoots and ham, blend properly and include the MSG and peas.
6. Cut the top from the melon and scoop out the seeds and some of the pulp.
7. Put the soup into the melon and switch out the top.
8. Set the melon in a basin and steam for around 1 1/2 hrs or till the melon is cooked.
9. The appropriate method to serve this soup is to put the melon on the dining table and scoop out soup and flesh, cutting the peel down as the level of soup is reduced.
This soup is sweet on its' own and you just have to season it with a slightly salt to draw out the whole taste. This soup is truly delectable, extremely sweet and has the cooling benefit. You can even create a Chinese-looking letter into the green skin of the watermelon outside for a more eye-catching display.
Ingredients:
• 6 oz chicken
• 6 oz pork
• 1 oz dried mushrooms
• 4 oz bamboo shoots
• 4 oz green peas
• 4 oz lean ham
• 2 cups chicken stock
• 4 lb watermelon
Instructions:
1. Slice the mushrooms into little pieces and take in boiling water for 1 hr.
2. Slice the bamboo shoots into thin pieces; shred or dice (grind) the ham.
3. Take the stock to the boil.
4. Mince the chicken and pork, include in the stock and cook for 10 mins.
5. Include drained mushrooms, bamboo shoots and ham, blend properly and include the MSG and peas.
6. Cut the top from the melon and scoop out the seeds and some of the pulp.
7. Put the soup into the melon and switch out the top.
8. Set the melon in a basin and steam for around 1 1/2 hrs or till the melon is cooked.
9. The appropriate method to serve this soup is to put the melon on the dining table and scoop out soup and flesh, cutting the peel down as the level of soup is reduced.
No comments:
Post a Comment