冬瓜粒湯Diced Winter Melon Soup

Prep 20 min·Cook 30 min·Rest 1 h

1. 1You're here
   Step 1.

   Soak the dried scallops and mushrooms separately in warm water for 1 hour. Shred the scallops, keeping their soaking water; dice the mushrooms.

   3 Dried scallops3 Dried shiitake mushrooms

   1 h
2. 2
   Step 2.

   Peel the winter melon, scoop out the seeds and soft centre, and cut into 1 cm dice. Dice the chicken the same size and toss with the cornflour.

   600 g Winter melon120 g Chicken breast1 tsp Cornflour (for the chicken)

   Knife work
3. 3
   Step 3.

   Bring the stock, scallop soaking water, scallops, mushrooms and ginger to the boil. Add the winter melon and simmer for 15–20 minutes until the melon is translucent.

   1200 ml Chicken stock, low salt3 Dried scallops3 Dried shiitake mushrooms2 slices Ginger600 g Winter melonoptional: 1200 ml Cantonese Superior Stock

   18 minSlow-simmer soup
4. 4
   Step 4.

   Add the chicken, stirring to separate the pieces, and simmer for 2 minutes until white. Season with salt and white pepper and discard the ginger.

   120 g Chicken breastto taste Salt1 pinch White pepper2 slices Ginger

   2 min
5. 5
   Step 5.

   Stir in the slurry to thicken lightly. Turn off the heat, then pour in the beaten egg white in a thin stream while stirring gently. Scatter with coriander and serve.

   1½ tbsp Cornflour mixed with 3 tbsp water1 Egg white2 stalks Coriander, chopped