Chicken and winter melon soup

Chicken and winter melon soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g chicken wings
1kg winter melon or cucumbers
6 spring onions, thinly sliced
1 teaspoon salt
1 tablespoon fish sauce

Method

  1. Cut the chicken wings in half. Peel the melon, discard the skin, seeds and membrane and cut into bite-sized pieces.
  2. Put the chicken into a large saucepan with the spring onion, salt and 1.25 litres water. Bring to the boil, then reduce the heat to low, cover, and simmer for 1 hour, or until the liquid has reduced and the broth is well-flavoured. Add the winter melon, bring to the boil for 1 minute only, then add the fish sauce and season with freshly ground black pepper, to taste. Serve immediately, with rice if desired.

Note

  • If using cucumber, make sure they are first peeled, sliced and seeded before adding to the soup.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again