Winter melon chicken soup recipe

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 1 hour 10 minutes

Ingrédients

2 lb Winter melon

1.7 lb bone-in chicken thighs, leg quarters (or drumsticks, skin on or skin-off)

⅗ oz ginger (sliced, 5 long slices)

4 large caps fresh shiitake mushrooms

5 cups water (room temperature)

1 to 1.5 tsp coarse sea salt (or to taste)

¼ tsp ground white pepper (or black pepper optional)

½ tsp Takii mushroom seasoning (or chicken bouillon powder)

2 tbsp Chinese shaoxing wine (or Taiwanese michu, or gluten-free cooking sake)

Garnish Cilantro (or green onions)

Instructions

Prepare Winter Melon:

Slice

Use a chef’s knife to trim off the outer skin of the winter melon until the white flesh is visible. Scoop out the seeds, and dice the melon into 1-inch cubes for even cooking.

Prepare Chicken and Other Ingredients:

Dice

Pat the chicken dry. Thinly slice the ginger, and cut the shiitake mushrooms into strips.

Stovetop Method:

Add the chicken, ginger, and shiitake mushrooms to a pot. Pour in room-temperature water until it just touches the top of the ingredients (about 5 cups).

Simmer

Cover with a lid and bring the soup to a boil. Lower the heat to a simmer and cook for 40 minutes.

Simmer

After 40 minutes, add the diced winter melon and simmer for 20-25 minutes, or until the melon turns translucent and can easily be pierced with a fork or chopstick but isn’t mushy. If you’re worried about spilling, leave the lid slightly ajar.

Instant Pot method:

Add the chicken, ginger, shiitake mushrooms, and winter melon to the Instant Pot. Pour in 5 cups of room-temperature water.

Simmer

Seal the lid and lock the valve, then press "Manual," adjusting to high pressure for 20 minutes. Let the Instant Pot natural release the pressure for 15 minutes, then quick-release the remaining pressure. Switch to “Sauté” mode.

Season and serve:

Season and serve

While the soup is still boiling, season it to taste with salt, pepper, and bouillon powder. Add a splash of Chinese cooking wine for authentic flavor. Turn off the heat and garnish with cilantro. Shred the chicken, discard the bones, and return the shredded chicken to the soup. Serve hot or warm.

Nutrition

• Calories: 187 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0.04 g
• Cholestérol: 68 mg
• Sodium: 491 mg
• Glucides Totaux: 7 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 13 g