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
- 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.
- 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.
- Place in a steamer and steam over medium heat for 30-40 minutes. Serve soup hot using the bamboo cup as a tureen.
