Tuesday, 11 November 2014

Chicken Soup With Pumpkin 金瓜炖鸡

Chicken Soup With Pumpkin 金瓜炖鸡

Recipe source :  The World of Nourishing & Fine Soups

Pumpkin is very versatile. It can be cooked in so many different ways and can be made into all kinds of cakes, buns, muffins, puddings and kuih-muih, not forgetting the wide variety of savoury dishes and soups!

Today I am double-boiling pumpkin with chicken to make a soup. According to the herbal cookbook, this chicken and pumpkin soup alleviates fever and clears phlegm. It cleanses blood and detoxifies the body. Hmmmm, sounds very nutritious and very beneficial indeed.

This soup is absolutely divine!


300g pumpkin
5 dried oysters
5 red dates, pitted
1 chicken whole leg
900ml water
1/2 tsp salt


1.  Rinse and peel pumpkin. Remove cores from pumpkin and cut into cubes.
2.  Rinse dried oysters.
3.  Remove skin from chicken and scald in hot water.
4.  Put all ingredients ( except salt ) into a large porcelain stewing pot. Cover with lid and double-boil for 2 1/2 to 3 hours.
5.  Add 1/2 tsp salt just before serving. 

I am linking this post to Cook-Your-Book-#18

Hosted by Joyce of Kitchen Flavours


Hosted by Miss B of Everybody Eats Well In Flanders and 
co-hosted by Charmaine of Mimi Bakery House


  1. Hi Doris,
    This soup looks so nourishing, perfect for a cold autumn day here in belgium, too bad I dun have dried oysters, but I still have some dried scallops. Would give it a try one day, thanks for sharing!

  2. Hi Doris,
    Such a delicious and nutritious soup! I am surprised that the pumpkin did not get mushy after steaming for a some hours! Looks yummy!
    Thanks for linking!


Related Posts Plugin for WordPress, Blogger...