Winter Melon Chicken Soup [冬瓜鸡丝羹]


I realised my two boys love to eat soup, perhaps they are influenced by the school's lunch? Soup is one of the popular menus in their school's lunch, such as miso soup, vegetable clear soup, Chinese style thick soup, and western-style cream soup. Both my boys love to eat soup with rice mixed in, this kind of rice is called "neko-meshi" in Japan. Neko-meshi means cat's rice literally, the food served to cat before the commercial cat food is available.  


This is one of my boys' favourite soups to turn into a delicious neko-meshi, they usually asked for "okawari", top-up/second serving. As for hubby and I, we like it hot with a lot of ground white pepper. 


Winter Melon Chicken Soup / 冬瓜鸡肉羹

  • 100 g chicken breast meat 
  • 200 g winter melon, peel and cut into thin strips 
  • 1 tsp wolfberries (枸杞子) 
  • 1 no. egg, whisk lightly 
  • 1 tbsp corn starch (mix with 2-3 tbsp water) 
  • 500 ml water 
  • 1 tsp chicken stock powder 
  • Salt and pepper to taste 

  1. Bring water to the boil, add in chicken and cook until chicken is well cooked. Remove chicken and submerge it in a bowl of iced water. Set aside. 
  2. Add winter melon strips and wolfberries into the pot, cook for about 10 minutes with low-medium heat. 
  3. Meanwhile, remove chicken from iced water, pat dry with a paper towel and break into strips. 
  4. Add chicken strips into the pot, season with salt and pepper to taste. 
  5. Add in the starch mixture and mix well. Add in egg in a stream and swirl the soup gently with the ladle. Transfer to serving bowls and serve warm.

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