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RECIPE FOR PUMPKIN CHICKEN SOUP
Inspired by: 滋補炖汤 The World of Nourishing & Fine Soups
580g skinless chicken keels (note 1)
400g pumpkin (I used Japanese pumpkin)
18 nos large red dates
5 large dried oysters 蚝豉 (I used Japanese dried oysters) (note 2)
2 dried beancurd skins (腐竹)
1900 ml water
Salt to taste
- Rinse and de-bone (keep the bones) chicken keels. Cut into pieces. Scald chicken pieces and bones over boiling water for a while. Rinse and drain under cold running water. Set aside.
- Deseed and rinse pumpkin. Cut into pieces, leaving skin intact.
- Rinse and soak dried oysters in hot water for 5 minutes. Cut into pieces.
- Rinse and deseed red dates.
- Rinse and soak dried beancurd skins till soften. Drain, cut into pieces and set aside.
- Put water in a large pot and bring it to a boil. Add in all the ingredients (except for dried beancurd skins) and bring to another boil again. Then reduce heat and simmer for 2 hours.
- After 1.5 hours, add in dried beancurd skins.
- After 2 hours, off the heat and season with salt.
- You can substitute with chicken breast or chicken drumsticks.
- You can omit dried oysters if your family doesn’t like the taste or someone is allergic to seafood.
- Pumpkin skin is edible. It’s good to eat pumpkin skin as it contains anti-fungal properties (Source: American Journal of Clinical Nutrition & Journal of Agriculture and Food Chemistry )