Immunity-Boosting Chicken Soup in Mini Pumpkin Bowl

Name: Immunity-Boosting Chicken Soup in Mini Pumpkin Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Whole Kabocha; 5 Oz. Boneless chicken thigh; 3 Slices Ginger, sliced; 2 Stalks Green onions, cut into 1/2 inch pieces; 1/2 Tbsp Rice wine; 5 Oz. Nagaimo yam; 1/2 Cup Dried jujube; Salt to taste; Green onion, chopped to taste

Chef John Zhang

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Immunity-Boosting Chicken Soup in Mini Pumpkin Bowl

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Chicken Soup in Mini Pumpkin Bowl is a new way of eating chicken soup. The soup is full of the flavor of the yam, green onion, and jujube. By steaming in the Kabocha pumpkin it gets a new dress and the variety of flavor increases. You can enjoy not just the soup but also the bowl it is served in.

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

1 Whole Kabocha
5 Oz. Boneless chicken thigh
3 Slices Ginger, sliced
2 Stalks Green onions, cut into 1/2 inch pieces
1/2 Tbsp Rice wine
5 Oz. Nagaimo yam
1/2 Cup Dried jujube
Salt to taste
Green onion, chopped to taste

Directions:

First, peel the yam, cut it into small pieces and soak in cold water for later use.

Cut the chicken into small pieces, fry in a small casserole until discolored, pour in water, add ginger slices, sliced green onions, a little rice wine, yam, and red dates and simmer for 15-20 minutes over low heat.

Choose a beautiful and round Japanese pumpkin, wash it, cut it horizontally at 1/3, and remove the pumpkin seeds. Note: When the pumpkin is raw, it is very hard and it is easy to hurt your hands. Use a hard spoon to scoop it out.