Steamed Yellow Cucumber Soup
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
Salt and sugar to taste
½ tsp chicken stock granules
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.