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!

Ingredients

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

Method

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

Pork Ribs and Chinese Cabbage Soup 排骨白菜汤

Pork Ribs and Chinese Cabbage Soup 排骨白菜汤

 The soup may look ordinary but it is extremely sweet

 

Ingredients

300g pork ribs
  30g dried oyster
  50g dried conch (soak for 2 hours before use)
350g Chinese cabbage
    2 litres of water

Seasoning

2 tsp salt

 Top: Two pieces of dried conch;  Bottom: Dried oysters

 Pork ribs

 Chinese cabbage

Instructions

1. Wash the pork ribs, dried oysters and Chinese cabbage.
2. Cut the conch into bite-sized pieces.
3. In a large pot, add 2 litres of water then place the pork ribs, dried oysters and conch into the pot and over medium fire let it boil for one to one and a half hours. In between, skim off the stuff that coagulates and floats to the surface. This is to enable the soup to look nice and clear.
4. Add in the Chinese cabbage last, i.e. about 5 minutes before time or if you prefer your Chinese cabbage soft, then 10 minutes or longer.
5. Season with salt and serve hot.

Clay-Pot Chicken Porridge With Dried Oysters & Century Quail Eggs 瓦煲蚝干皮蛋鸡粥

Clay-Pot Chicken Porridge With Dried Oysters & Century Quail Eggs 瓦煲蚝干皮蛋鸡粥

A tasty and easy to prepare one-pot meal 

It has not been raining for the past three days and the weather is hot and dry again. SK cooked this easy to prepare one-pot meal for lunch. The consistency of the porridge was just right and to our liking. It was wonderfully fragrant and tasty.

Ingredients

100g rice
200g chicken drumstick
30g dried oysters ( wash and soak for 15 minutes in half a Chinese rice bowl of water)
5 century quail eggs ( remove the mud layer, wash and remove the shells )
1000ml water
1/2 tsp salt
1 tsp shallot oil
1 tsp chopped spring onion
some chopped Chinese parsley

 A century quail egg which is covered by a layer of mud mixed with saw dust to protect the shell

 The century quail egg with the protective mud layer removed.

 The century quail egg with the shell removed

Instructions

 

1.  Wash rice. 
2.  Chop the drumsticks into bite-sized pieces.
3.  Place rice, chicken and the soaked dried oyster and water from the soaked oysters into a clay-pot and add water.
4.  Bring it to the boil, then cover the clay-pot with its lid and reduce to low fire.
5.  Let it simmer for 20 to 25 minutes until cooked.
6.  Switch off the fire and add in salt, shallot oil and century quail eggs.
7.  Garnish with chopped spring onion and chopped Chinese parsley.

Both nutritious and delicious.

Clay-pot Pork Rib Porridge With Dried Oyster And Century Egg 瓦煲排骨蚝干粥

Clay-pot Pork Rib Porridge With Dried Oyster And Century Egg 瓦煲排骨蚝干粥

 

 

Hot & steaming scrumptious porridge

It is Saturday today and all of us woke up late. We had our fill of fried noodle at our favourite  char kuay teow stall . Since all of us were not very hungry, SK cooked something light for our late lunch. He prepared this scrumptious porridge. 

Ingredients

100g rice
30g dried oysters ( wash and soak in 1/2 a Chinese rice bowl of water for 1/2 an hour. Retain the water for later use )
1 century egg ( remove the mud and saw dust layer, wash it clean and remove the shell )
200g pork ribs
1000ml water
1/2 tsp salt
1 tsp shallot oil
1 tsp chopped spring onion
some Chinese parsley

 A century egg covered in mud

 With the mud removed

 With the shell removed 皮蛋

 Pork ribs

Instructions

 

1.  Wash rice.
2.  Chop the the pork ribs into bite-sized pieces. Blanch in hot water for 2 to 3 minutes. Drain and set aside.
3.  Place rice, soaked dried oysters with water and pork ribs in a clay-pot. Add in water.
4.  Bring it to the boil and reduce to low fire.
5.  Let simmer for 20 to 25 minutes or until cooked. 
6.  Switch off the fire and add salt, shallot oil and century egg pieces.
7.  Garnish with chopped spring onion and Chinese parsley.
8.  Serve hot in clay-pot.

Clay-pot Dried Scallop & Dried Oyster Porridge 瓦煲干贝蚝干粥

Clay-pot Dried Scallop & Dried Oyster Porridge 瓦煲干贝蚝干粥

Mmmm....very delicious !

Porridge, a great meal anytime of the day. Be it for breakfast, lunch, dinner or even supper. It's easily digestible so even young children, older folks and the sick can enjoy its wholesome goodness. Our whole family loves this scallop and oyster porridge which is easy to prepare. I always believe it‘s tastier if you use a clay-pot to cook it. 

Ingredients

100g rice

30g dried scallop

30g dried oyster

1000ml water

1/2 tsp salt

1 tsp shallot oil

1 tsp chopped spring onion

pepper to taste ( optional )

Left : dried oysters. Right : dried scallops

 

Instructions

1.  Wash rice, dried scallops and dried oysters.
2.  Place all the three ingredients in a clay-pot, add in the water.
3.  Bring it to the boil and reduce to low fire and let simmer for 20 to 25 minutes until cooked.
4.  Add salt and shallot oil.
5.  Garnish with chopped spring onion.

Shark Fin Melon Soup 鱼翅瓜汤

Shark Fin Melon Soup

鱼翅瓜汤

 

Hot soupy goodness

It has been raining like clockwork almost every evening for more than three months. I can't remember when the last time we experienced such cold and damp weather in Kuala Lumpur which has always been hot and sunny.

The cold evenings made me long for something hot so SK made this shark fin melon soup for dinner. Everybody loves a hot soup on cold rainy days.

Ingredients

1/2 old chicken
40g dried scallops
40g dried oysters
20g red dates
10g wolfberries (  kei chee in Cantonese )
1.5 kg. shark fin melon ( yee chee kua in Cantonese )
2.5 litres water
1 tsp salt or to taste

 Top view of the shark fin melon

 Side view of the shark fin melon

Top row : shark fin melon with skin removed and cut into pieces

Middle row : dried oysters

Bottom row on the left : dried scallops. Middle : red dates. Right : wolfberries

Instructions

 

1.  Boil the old chicken in 2.5 litres of water over slow fire for about 2 1/2 hours or until the chicken is almost tender.
2.  Add in the red dates, dried scallops, dried oysters and wolf berries and boil for 30 minutes over high flame
3.  Add in the shark fin melon last and boil for a further 20 minutes over high flame
4.  Add salt to taste

Dried White Chinese Cabbage Soup

Dried White Chinese Cabbage Soup

 

  

Dried white Chinese cabbage has lots of  fibre and it is good for those who are suffering from constipation. It is also believed to be able to cleanse the blood and quenches thirst.

Ingredients

350g pork ribs

50g dried Chinese cabbage

40g dried oysters

6 red dates, pitted

1 tbsp wolfberries or kei chee in Cantonese

2 litres water

2 tsp salt, or to taste

 

 Dried oysters and dried white Chinese cabbage

 Wolfberries and red dates

 

Instructions

1.  Add hot water to the dried white cabbage and soak it for at least 3 hours

2.  Once the white cabbage has soften, wash the leaves and remove any sand or other  impurities by spreading the leaves gently

3.  Squeeze off the water from the white cabbage and cut into sections of 4 cm

4.  Wash the dried oysters and soak them in water for 1 hour

5.  Wash the pork ribs

6.  Rinse the red dates and wolfberries in water.

7.  Put all the ingredients into a pot

8.  Add in the water

9.  Boil for 2 hours

10. As it boils, add more water as and when necessary as water would have evaporated and also skim off the scum that floats to the surface

11. The soup is ready after 2 hours.

12. Add in the salt and stir well to mix

13. Switch off the flame.