Authentic Asian Sauces
Double-boiled Winter Melon Soup with Morels
What You Will Need
Ingredients
- Small winter melon 1pc
- Morels 6pcs (Soaked)
- Dried mushroom 20g (Soaked until soft and diced)
- Chicken 50g (Diced)
- Luffa 20g
- Winter melon 30g (Diced)
- Shrimps 4pcs
- Night fragrant flower Appropriate amount
- Soup base:
- Lee Kum Kee Premium Mushroom Powder 2 tsp.
- Water 400ml
Marinade
- Chicken Marinade:
- Lee Kum Kee Premium Mushroom Powder ¼ tsp.
- Cornstarch ¼ tsp.
- Shrimp Marinade:
- Lee Kum Kee Premium Mushroom Powder ¼ tsp
- Lee Kum Kee Pure Ground Fragrant Sesame Oil Appropriate amount
- Cornstarch ¼ tsp.
Made with
Lee Kum Kee products
How to make it
-
Cut slightly along the shrimp's back with a knife. Peel and devein the shrimps with tails. Marinate, mix well and set aside. Marinate the chicken, mix well and set aside.
-
Cut the small winter melon in the middle, scoop out seeds and pulp with a spoon until the wall is about 1 inch thick. Do not cut through the sides.
-
Bring water in a pot to a boil. Blanch the chicken until cooked. Blanch the morels, dried mushroom and winter melon dices, and put them in the melon.
-
Boil 400ml of water, add Lee Kum Kee Premium Mushroom Powder and bring to a boil. Pour into the melon and steam cook over high heat for about 45 min.
-
Blanch the shrimps and luffa in a pot of boiling water. Put into the stewed melon, garnish with night fragrant flowers. Enjoy!
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