Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Soup Name:

Winter Melon with Chicken and Mushrooms Rice Soup

Chinese Name:

冬瓜雞湯飯 (dōng guā jī tāng fàn)

 

For more videos, visit us on YouTube.

Sometimes, you just want something simple, something warm, something soupy, but all-in-one.  

There’s a concept called “Soup Rice” in the Chinese food repertoire that basically is any type of rice served with a soup.  It’s quite popular in the Chiu Chou-style (where my mom is from, so we ate it all the time).  It’s different from congee because congee is boiled rice, but this is literally a scoop of rice dropped into soup.

 

“Soup Rice”, aka 湯飯, comes with a variety of soups!  It is also known as “Pao Fan” (泡飯) and is commonly found in Singaporean, Taiwanese, Japanese, and Korean cuisine (on top of Chinese).  Pao Fan itself means submerged rice, so theoretically, rice submerged in sauce, liquid, or toppings.

Did you know that the soup rice was traditionally served during the rice harvest season and made into large pots to serve the village? It was also seen as food of the poor. These days, soup rice can be found in many cuisines in Asia with a variety of soup bases, included lobster, dried fish, and a variety of vegetables!

Actually, most soups can be made into soup rice.  In general, there’s some protein, some vegetables, and a soup base. 

This is a simple chicken, mushrooms, with winter melon soup in rice.  The Chinese celery is to add a little more elevated flavors and the ginger is to balance the cooling winter melon, although that’s optional.

Serve up the soup as one giant pot on the table.  Then everyone can have rice in large bowls and ladle their own soups and ingredients inside!  So warming, so yummy!

 

What’s involved?

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6 servings

Ingredients
  • 4 chicken thighs, chopped
  • 1 large slice of winter melon, peeled and largely cubed
  • 5-6 fresh shiitake mushrooms
  • 2 stalks of Chinese celery
  • 5 slices of fresh ginger
  • Chicken or beef broth stock
  • 2L of water
  • 3 cups of rice, cooked in rice cooker
Cooking Instructions
  1. In a shallow pan, you can pan-fry your chopped chicken thighs (skin down) to brown the skin.  You don’t need to add oil as the skin will naturally release oils.  Brown until crusted over and set aside.
  2. Begin to boil your soup water
  3. Prepare your winter melon by skinning and cutting into large cubes
  4. You can also wash and slice your fresh shiitake mushrooms and Chinese celery
  5. Once your soup water boils, you can throw everything into together, including the stock
  6. Boil on medium for 30 minutes
  7. Serve and top with rice!

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Turkey Chinese Congee (Porridge)

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Turkey Chinese Congee (Porridge)

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Traditional Chinese Name: 火雞粥 (huǒ jī zhōu)

Introduction: What to do with a 19 pound turkey for a family of 6? Well, after carving it, you have more meat leftover than carcass and I’ve taken half of the carcass for congee and the other half for soup. Don’t forget to keep the skin as it’s roasted and delicious. The base is just turkey and congee rice, but I also decided to add roasted peanuts as part of the base. You can also add dried scallops, dried tofu skin, dried octopus as well. The garnishes are also very vast…. today I went with both century preserved duck eggs and preserved salted duck eggs, as well as preserved vegetables and green onions as there was no salt added to the congee.

What Ingredients are required?

1 half of a turkey carcass (bones)2 cups of turkey meat
2 cups of round congee rice
3/4 of a large pot of water
fresh peeled peanuts
salt to taste

How do I prepare it?

  1. Boil your water first
  2. In a shallow pan, add a teaspoon of oil and pan fry the peanuts on medium heat until they are a golden brown (this makes the congee more fragrant)
  3. When you water boils, add in the congee rice and boil on high heat for 10 minutes, stirring the bottom ensuring it doesn’t stick
  4. Add in the leftover turkey and peanuts and boil on high for another 5 minutes before reducing heat to low and cover (you can use a chopstick to prop it open so it doesn’t boil over) for one hour, stirring occasionally to ensure it doesn’t stick to the bottom of the pot
  5. Serve, top with your favorite toppings and enjoy!

Any benefits?

  • This soup is naturally flavored (slightly salty from the turkey meat and bones)
  • Really,  no additives needed (salt or sugar)
  • Great as a meal, for kids and the whole family
  • This is a great congee base for adding other ingredients
  • You can save this in the freezer for up to one month or in the fridge for consumption for up to 3 three (but reboil it before eating)

Any precautions?

  • Be cautious of tiny bones if serving to children (although it’s unlikely if you have kept the turkey carcass together)
  • There are peanuts in this congee, so take care if you or someone is allergic to nuts

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