Recipe Ingredient
- 3 large yellow cucumbers (lo wong kua)
- 75g chicken fillet, diced
- 10g white fungus, soaked and trimmed
- 3 button mushrooms, diced
- 10 gingko nuts
- 50g carrot, diced
- 3 red dates, pitted and sliced
- 1 litre fresh chicken stock
- Seasoning
- Salt and sugar to taste
- ½ tsp chicken stock granules
Instructions
- Slice off the top of the yellow cucumber. Trim and cut the edge decoratively. Scoop out the seeds and soft pulp. Be careful not to damage the firm flesh.
- Rinse well and surround the cucumber with tin foil to prevent it from slipping.
- Bring the fresh chicken stock, white fungus, mushrooms, gingko nuts, carrot, chicken fillet and red dates to a simmering boil. Adjust with seasoning to taste.
- Put the cooked ingredients into the hollowed yellow cucumber. Stand each yellow cucumber in a small bowl; steam for 25-30 minutes or until the cucumber is just soft but still retains its shape. Remove and serve immediately.
- Steep chrysanthemum flowers in boiling water for 10-15 minutes. Strain to remove the flowers and add in the rest of the ingredients except the sea coconut. Bring the sweet soup to a boil, then reduce the heat and simmer for 30 minutes. Add the sea coconut to mix. Dish out and serve.
