Bitter Gourd Chicken Soup
A traditional Chinese chicken soup made with simple ingredients and lots of love.
Recipe by I-Han Du
Servings: One big pot (5-6)
5 chicken legs or 1 whole chicken
2 cups bitter gourd slices (white or light green bitter gourd varieties)
800 mL water
2 whole stalks scallion
Optional: thin slices of bamboo or pineapple slices
1. Rinse the chicken legs or whole chicken and boil a small pot of water.
2. Tear the meat on the chicken legs and cook in boiling water at medium heat in order to dispel the blood in the meat. Boil the chicken for 10-15 minutes and remove from the pot. Rinse the chicken in cold water.
3. Cut off the root ends of the scallions and discard the roots. Cut the scallion stalks into thirds.
4. Fill a new pot with 800mL of water and bring it to a boil. Once the water comes to a boil, turn the heat to low and add in the chicken and scallions. Place the lid on the pot and simmer for 2-4 hours (the longer the cooking time, the better the taste), removing the floating chicken oil and residues with a fine strainer every 20 minutes for the first 2 hours.
5. Cut the bitter gourd open, remove the seeds and pulp thoroughly with a spoon, and cut the bitter gourd into large slices.
6. Add the bitter gourd slices into the pot and cook on low heat after the chicken legs have been simmering for 2 hours. Cook the bitter gourd thoroughly before serving.
Optional: Add in bamboo or pineapple slices with the bitter gourd for an added taste.
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