• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 1 chicken drumstick, skinned and chopped into bite-sized pieces
  • 200g wintermelon
  • 2 dried scallops, crushed
  • 1/2 tbsp rock sugar, coarsely blended
  • 9 Chinese red dates, rinsed, seeded and slit to release flavour
  • 1 tbsp dried longan flesh, rinsed
  • 3 pieces tong sum
  • 9 slices ginseng (yong sum)
  • 1 tbsp kei chi
  • 2½ cups fresh chicken stock
  • 1 tsp salt
  • 3 bamboo cups

Instructions

  1. Skin the melon, remove seeds and pith and cut into small cubes. Steam the dried scallops for 10-15 minutes or until soft. Shred finely with your fingers and set aside.
  2. Place all ingredients in a saucepot and bring to a boil. Divide into 3 equal portions and place portions in the bamboo cups till almost full. Cover the cups with their lids.
  3. Place in a steamer and steam over medium heat for 30-40 minutes. Serve soup hot using the bamboo cup as a tureen.

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