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!
5 dried oysters
5 red dates, pitted
1 chicken whole leg
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
I am also linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)
Hosted by Miss B of Everybody Eats Well In Flanders and
co-hosted by Charmaine of Mimi Bakery House