Chicken Feet and Wintermelon Soup

Soup Name: Chicken Feet and Wintermelon Soup

Traditional Chinese Name:  冬瓜雞腳湯 (dōng guā jī jiǎo tāng)

Introduction:
The feet of the chicken are one of the Chinese’s most interesting “unwanted” parts of the chicken (after the bottom parts). It’s so versatile that the Chinese use chicken feet in soups, stews, dim sum and other dishes. I remember back in the days when I was a young lad that my parents would go to the Western super markets and get chicken feet by the bags for a whole dollar. It’s definitely not as cheap anymore because of the influx of demanding chicken feet eaters, but still an affordable, tasty and collagen packed ingredient. This wintermelon soup is simple to make and if you’re a single gal (or guy) you can make it in a one person pot. My husband really liked this soup and gobbled all the feet. Thanks for the clean up job, sweetie!

 

Amount serves: 5-6 large soup bowls (around 300 mL each)

What Ingredients are required?

10 fresh (or frozen) chicken feet
3 fresh corn, quartered
1 large slice of wintermelon, sliced with skin on
70g fresh gingo biloba
70g dried lotus seeds
1 slice of ginger
2 L of water

How do I prepare it?

  1. Soak the gingo biloba and lotus seed in warm water for 10 minutes
  2. Rinse and cut off the nails on your chicken feet
  3. In a small pot of boiling water, blanch your chicken feet for 5 minutes
  4. Remove chicken feet from boiling water, strain and set aside
  5. Boil your soup water
  6. When the soup boils, throw all the ingredients together
  7. Boil on high (covered) for 30 minutes, reduce to a medium boil for another 30 minutes (you can continue to boil or use a thermal cooker to keep it hot, as some people love their chicken feet super soft)
  8. Serve and enjoy!

Any benefits?

  • This soup is excellent for cooling down the body and heat from hot summer days
  • Chicken feet is an excellent source of collagen and is low in fat

Any precautions?

  • Women in their first trimester of pregnancy should avoid as it is an extremely cooling soup and may cause contractions (you can add more ginger slices to “heat” up the soup)
  • Melon soups are best consumed within same day as keeping melon soups overnight or over an extended period will make the melons sour (and so will your soup!)

Similar soups:

Dried and Fresh Bok Choy in Pork Broth

Soup Name: Dried and Fresh Bok Choy in Pork Broth

Traditional Chinese Name:  菜乾白菜湯 (cài gān bái cài tāng)

Introduction:
This cooling soup is really sweet and delicious! With a combination of dried and fresh bok choy, it’s a basic soup with minimal ingredients. You can adjust the “coolness” of the soup by adding more or less ginger, but it’s great to help fight off fever, a heaty body, an inflamed tongue, a mouth full of cold sores or canker sores. Really, no salt needed – just be sure to rinse and wash the dried bok choy super well, or you’ll have lots of added protein (the little flies that always seem to be embedded during the curing process!).



Amount serves: 5-6 large soup bowls (around 300 mL each)

What Ingredients are required?

500 g of fresh pork shank
100 g of fresh bok choy
50 g of dried bok choy
6 large dried dates
3 slices of fresh ginger
20 g of apricot kernals

2-3 L of water

How do I prepare it?

  1. Blanch the pork shank in a pot of boiling water for 5 minutes. Drain and set aside.
  2. Soak the dried bok choy in warm water for 15 minutes
  3. Rinse the dried bok choy in running water 2-3 times (to remove the dried bugs that get embedded during the curing process)
  4. Boil you soup water
  5. When the water boils, add all the ingredients together
  6. Boil on high for about 30 minutes and set to medium boil (covered) for another hour
  7. Serve and enjoy!

Any benefits?

  • Help relieve heatiness in the body
  • Helps cool the body in the hot days
  • This soup is beneficial to help moisten, heal and cleanse the lungs
  • It’s a good base soup (to add carrots and corn and other vegetables)
  • You can use any combination of the bok choys (if you have more dried, use dried or if you can’t find any fresh bok choy)
  • Excellent high fiber soup and low in fat and calories
  • Both dried and fresh bok choy are high in Vitamin C and rich in antioxidants (which help prevent and slow the aging process)

Any precautions?

  • Not ideal for those in confinement or the first trimester of their pregnancy (as the soup is cooling and can cause contractions)
  • Be sure to thoroughly rinse both the dried and fresh bok choy (to remove pesticides, dirt and bugs)

Macaroni with Fish and Lobster Balls in Fish Broth

Dish Name: Macaroni with Fish and Lobster Balls in Fish Broth

Introduction:

Using the broth and ingredients of my “Pumpkin, Corn and Chinese Yam in Fish Soup“, we boiled macaroni and various “balls” (regular fish balls, deep fried fish balls, star fish balls, lobster balls, and exploding fish egg balls) and served up lunch. The great thing with making soup in the early morning is that you can serve it at lunch (in disguise) and dinner. I separate the lunch soup into a separate pot and add the “ball” ingredients (because that really makes it more salty) and I like keeping the dinner soup more natural (or “ching” in Cantonese).

 

What Ingredients are required?

Serve 4-5 people

1 L any soup base in the soup repetoire (use the less herbal ones)
20 “balls” of any type of fish, beef, lobster balls
3 cups of any type of noodles or macaroni
How do I prepare it?

  1. Boil your water to cook either macaroni or noodles
  2. Add 1 tsp of salt
  3. Add in macaroni and noodles and boil until soft (or desired softness)
  4. Rinse under cool water and set aside
  5. After your soup is boiled, take about 1L and put in a separate pot
  6. Add all the balls and boil on high heat for 10 mins
  7. Add macaroni or noodles to a bowl and scoop out as much soup and balls as desired
  8. Serve and enjoy!

Any benefits?

  • This soup serves as a great base for noodles or macaroni
  • It is very low in fat
  • A neutral soup that is ideal for the whole family
  • All the ingredients can be consumed

Any precautions?

  • Be careful of bones on the fish fillet if eating as a meal
  • The “balls” are usually salty in nature, so be sure to taste the soup first before adding salt
An assortment of “balls” for noodles and macaroni
Note: I bought the above assortment of balls from my wet mart and it cost around $50 HKD. The lobster balls were the most expensive, but some fish balls (esp the ones that come fresh and clumped together) can also be expensive.

Sweet Potato, Corn and Chinese Yam in Fish Soup

Soup Name: Sweet Potato, Corn and Chinese Yam in Fish Soup

Traditional Chinese Name:  蕃薯玉米魚湯 (gān shǔ yù mǐ yú tāng)

Introduction:
This simple and slightly sweet soup is really ideal for kids and children. I originally made this as a base for a lunch (consisting of fish balls and macaroni) and the kids loved it! Soups are so diverse in that you can use it as a base for stews, congee, noodles and other Chinese dishes. Keeping it simple will allow you to diversify your “final” dish and get really creative!

 

What Ingredients are required?

2-3 fresh Grass Carp fillets, chunked
5 slices of fresh ginger
3 foot long pieces of Chinese Yam, peeling is optional, quartered
3 fresh corn, quartered
3 large sweet potatoes, halved

2-3 L of water
salt to taste (optional)

How do I prepare it?

  1. In a shallow pan, fry the fish with the ginger until the meat is cooked and the edges are slightly crispy
  2. When cooked, set aside to cool
  3. Prepare vegetables and take caution with the Chinese Yam (wear gloves or keep the skin on)
  4. Boil your soup water
  5. When the water boils, add all the ingredients together and boil on high for thirty minutes
  6. Reduce heat to simmer for another thirty minutes
  7. Salt to taste if needed, but try it first
  8. Serve and enjoy!

Any benefits?

  • This soup serves as a great base for noodles or macaroni
  • It is very low in fat
  • A neutral soup that is ideal for the whole family
  • All the ingredients can be consumed

Any precautions?

  • Be careful of bones on the fish fillet if eating as a meal
Turkey and Dried Scallops Congee

Turkey and Dried Scallops Congee

Turkey and Dried Scallops Congee

Soup Name

Turkey and Dried Scallops Congee

Traditional Chinese Name:  

火雞瑤柱粥 (huǒ jī yáo zhù zhōu)

 

For more videos, visit us on YouTube.

Waste not! Want not!

A continuation of using leftovers (because you know how the holidays are!). Using the carcass of a whole turkey, including a lot of leftover meat, I stewed this delicious, wholesome and warming congee for the family.

It actually turned out way better than I expected and was delicious! I didn’t use the whole turkey shell, but instead used half (whole would have been too much and too big for the pot).

With only these two ingredients (turkey and conpoy), you’re able to make a wonderful congee base and add whatever you like – salted/preserved eggs, preserved veggies, eggs, pork floss, chives, anything!

What’s involved?

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 4 large bowls of congee

Ingredients

  • 1 half of a turkey carcass (bones)

  • 2 cups of turkey meat

  • 10 dried scallops (conpoys)

  • 2 cups of long, grained rice

  • 18 cups of water

  • salt to taste

Cooking Instructions

  1. Boil your rice and water in a large pot on high heat
  2. Once the water comes to a boil, add in turkey carcass and bones, turkey meat and dried conpoys
  3. Boil on medium heat for at least 2 hours, occasionally stirring to ensure that the meat and bones don’t stick to the bottom
  4. If you prefer the congee thicker, you can continue to reduce the water
  5. Optional – top with chives, green onions or anything else that tickles your fancy
  6. Serve and enjoy!
  • 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 re-boil it before eating)

EXPLORE MORE

Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup

Soup Name: Vegetarian Lotus Root with Chestnuts and Carrots Chinese Soup Traditional Chinese Name: 蓮藕栗子素湯 (Lián'ǒu lìzǐ sù tāng)  This is a great, earthy, slightly nutty light soup great for the whole family and vegetarian friendly! I'm using dried mushrooms to...

Using Amazing Substitutes for Meats in Vegetarian Chinese Soups

When you want to go meatless, but don't want to trade off flavour!  For more videos, visit us on YouTube.There are so many options when you want to replace meats in Chinese soups!  I try to keep the flavour profile of the soup without compromising it with the...

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

What is Chinese ABC Soup? A Guide to Getting Started with Chinese Soups.

New to Chinese Soups? Start here with a Chinese ABC Soup! Serves: 6 large bowls Prep Time:  15 mins Cook Time:  2 hours and 30 mins For more videos, visit us on YouTube.I get the question of "How do I start with Chinese Soups?" or "Chinese soups can be awfully...

What’s the Best Chinese Comfort Food? Hot Homemade Congee!

Growing up, I've had many variations of this watery Chinese porridge called "Congee" (aka, the 粥 in Chinese).   And all of them, are memories of home and comfort. I don't know what it is about this dish, but the simplest of ingredients, the white rice (there are also...

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

Homemade Do-it-yourself Wontons in a “Cheat” Chicken Broth

Did you know that wontons literally means "cloud swallow" in Cantonese?  These little delights are like clouds and bite-sized enough to be swallowed in one gulp! For more videos, visit us on YouTube.Check out the video on how to create awesome wontons at home!   What...

Turkey Chinese Congee (Porridge)

Soup Name: Turkey Chinese Congee 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...

A Do-It-Yourself Japanese Shabu Shabu Experience

Check out this 2 part homemade broth and Japanese-styled shabu shabu experience!Serves: Party of 4-6 Prep Time:  30 mins Cook Time:  3 hours and 15 mins Eat Time:  Endless For more videos, visit us on YouTube.Check out the video on how to create an awesome and...

Cooking Chinese Soups With a Thermal Induction Pot

I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.For more videos, visit us on YouTube. What makes this pot so special? Due to its engineered induction design, the pot itself will...