Ingredients (for 4):
- Winter melon - 1
- Fresh shiitake mushroom - 6
- Fresh straw mushroom - 60 g
- Loofah - 1
- Carrot - 1 section
- Night fragrant flowers - 60 g
- Chicken - 1
- Ginger - 1 piece
- Dried blaze mushroom - 25 g
- Bamboo pith - 8
- Dried lotus seed - 1/4 cup
- Salt - 1.5 tsp
Procedures:
1. Remove the skin of the chicken. Smash the ginger piece and then put into a pot with 2.5 litre boiling water to cook for 2 hours.
2. Soak the dried blaze mushroom until softened. Retain the soaking water.
3. Soak the bamboo pith and then cut into sections of 1x2 cm.
4. Soak the dried lotus seeds until softened.
5. Remove the night fragrant flowers from the stem, remove the stamens and soak in lightly salted water.
6. Peel the loofah, then remove the seeds and pulp. Cut into small pieces.
7. Peel the carrot and cut into similarly sized pieces.
8. Cut the soaked blaze mushroom into small pieces.
9. Cut off the head part of the winter melon, then scoop away the pulp and seeds.
10. Blanch the fresh shiitake mushroom and straw mushroom.
11. Cut the mushroom into small pieces.
12. Add in the blaze mushroom into the emptied winter melon, then add some soaking water and chicken broth, leaving about 2 cm of space. Cover with lid and then double-boil for 1 hour.
13. Remove the winter melon cover and continue to double boil for another 30 minutes.
14. Pour the chicken broth into a pot and then add all the mushroom, loofah and carrot, as well as the blaze mushroom and soup in the winter melon. Add the soaking water as well and boil for 15 minutes. Season with salt.
15. Pour the soup back inside the winter melon, and sprinkle the night fragrant flowers on top to serve.
16.
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