Check out the video on how to create awesome wontons at home!
What I’ve done here is used a “cheat” chicken broth where I’m using a chicken stock as a base, but flavoring it a bit more with some additional ingredients. A great use of veggie scraps sometimes in these cases.
And one of a Chinese Soup Chef’s best friend, the soup bag is used here. I highly recommend getting a few at home. Be sure to wash and boil first before usage. Since they are made of cotton, you can throw them in the wash as well or wash by hand. They keep EVERYTHING in, including onion skins, seeds, flower petals, fish bones, the works. Instead of straining, just use one of these which you can just drop into your soup and voila! easy to remove ingredients.
Chop up the soup “cheat” ingredients and put them all into the soup bag
Add directly to your chicken broth and boil on medium heat for 30 minutes
For the wontons, mix in ground chicken, diced shrimp and all the seasoning together
Chop up the chives and fresh green onions and add them in
Mix well together until the meat creates strands (it should be pretty sticky)
Put a small amount of meat into the middle of your wonton and using your finger, wet all around the edges and fold as you’d like (there are so many techniques out there, I just like to squish it at the top to form a little package)
Wrap them all as to ensure the wonton skins don’t dry out
Remove the soup bag from your soup, ensuring there’s nothing remaining in the soup
Add in 10-15 wontons. This should bring the soup down from a boil.
Once the soup begins to boil, add in 200mL of water to reduce the temperature. This will keep the wontons whole and not boiled and destroyed in the voracity of the boil. Do this 2 additional times meaning, when it boils again, add 100mL of water. I know this will dilute the soup somewhat, so you can also do this in a separate pot of water or add more chicken broth.
Once it begins to boil the 3rd time around. Strain out, scoop some soup, garnish and serve!
This delicious, milky broth Chinese Soup is ideal for the whole family! Made with a handful of Chinese herbs (dried dates, dried longans, and dried wolfberries) and fresh vegetables, the secret ingredient is Hokkaido whole milk! An usual mixture, but very rich, smooth, and creamy, it’s a delicious addition to any meal! Below, I’ve included both a youtube video of this soup and the standard recipe.
Start with fresh vegetables. I use Japanese pumpkins (instead of your traditional Western Orange pumpkins). The Japanese pumpkin is very starchy and can eat like a meal with the soup. Keep the skin on when you’re making the soup so the pumpkin doesn’t disintegrate into the soup and melt.
Also, in Hong Kong, there is thing with this 3.6 Hokkaido milk. It’s apparently the smoothest, richest, fattest milk available, aside from cream and one of the more reputable Japanese brands available. You can find this in most Asian supermarkets here. My kids love to drink this as whole milk, too!
Prep time: 30 mins
Cook time: 1 hour 45 mins
Total time: 2 hours 15 mins
Serves: 6 bowls
1-2 large pieces of fresh pork shank
1 whole Japanese pumpkin, seeded and chopped large
2 fresh carrots, peeled and chopped large
2 fresh corn, chopped into quarters
2 tablespoons of dried wolfberries
2 tablespoons of dried longans
2 tablespoons of dried red dates (seed removal optional, although it is said that the seeds are fiery)
salt as needed
0.75 L of fresh 3.6 Hokkaido Milk
Boil two pots of water – one for your soup and one for blanching the pork shank
Once the smaller pot of water is boiling, gently lower the pork shank and let it boil (turning as needed to ensure it’s all cooked) for 5 minutes, drain and set aside
When your soup water boils, add in the Chinese herbs and blanched pork shank
Chop your carrots and corn and add to the boiling soup water
Half your Japanese pumpkin and using a spoon, hollow out the seeds, then cut into large chunks with the skin still on (this will prevent it from disintegrating in your soup) – then add to your soup
Boil in medium high for 30 minutes
Transfer the pot to a thermal pot, or continue to boil on medium low for an hour (still bubbling slightly)
minutes before you’re ready to serve, add 0.75 L of the fresh milk into the pot and boil on medium high for another 15 minutes
Salt as needed
Serve and enjoy – including all the veggies! They are so yummy!
This crab congee is super easy to make! The key ingredient really is just the crab. It’s a warming, traditional comfort food that can also be luxurious and delicious. If you get nice female crabs, the roe comes all out into the soup and really adds a special flavour.
Prepare the crab (see my post on fresh crab on preparation), cut into quarters and set aside
Prepare the fresh chicken by cutting in thin strips
Begin to boil your water and throw in the rice using high heat
Stir every once in awhile to ensure that the congee doesn’t stick to the bottom of the pot
When the water boils, add in chicken strips, dried scallops (or conpoys)
When the water boils again, throw in the prepared crab
Continue to stir the congee occasionally and add one cup of boiling water as it thickens. How thin or thick is a personal preference, so you can add less or more water as you desire.
Reduce heat to a medium simmer, cover the pot and let it continue to boil for another 30 minutes. Revisit the pot to stir it, ensuring you stir it right from the bottom.
Add in the preserved Chinese vegetables and mix again.
Let it boil for another 5 minutes.
Serve and top with your favourite toppings such as fresh parsley, green onions, chives or any of the delicious preserved Chinese goodies like garlic, radish, baby cucumbers or pork floss
Here’s how I made it!
To start, you’ll need: 2 fresh live crabs, fresh chicken slices, ginger slices, fresh green onions, dried scallops, and preserved Chinese vegetables (as shown).
I’ve made this many times trying different types of crab. The best and most flavourful crabs ideal for congee are smaller crabs that really aren’t as expensive (at around $70 HKD per crab). While they are smaller, the seem to seep a crab-y and seafood, ocean flavour into the congee, including the roe and cream of the crab into the soup. I’ve also tried more expensive crab (at around $170 HKD per crab) which had more meat, but somehow, it was more just crab by itself and the congee by itself – the two never really blended. But definitely explore yourself and see what works best for you and your family.
You can see my other post on how to prepare fresh crab. A few tips:
Using a big knife, chop off the sharp edges of the legs, shell, claws and any other sharp parts
Using also the back side of a big knife, create cracks in the legs and hard places (so that you can easily eat it out of the congee)
Do not throw away any of the eggs, roe, or cream (found at the head primarily) – the Chinese call these the best parts!
Buy female crabs
Slice the fresh chicken into thin strips. How much you use is really up to you. Since I like my protein, I tend to add more protein everywhere I go! The dried scallops can also be rinsed under warm water ahead of use. And take a few slices of fresh ginger. I tend to keep the pieces quite large so that I can isolate them in the congee and not scoop them out. I also don’t use a lot as I am not a fan of ginger and neither are the children, but you do need a little bit to eliminate any fishy taste in the congee, although I find the crab doesn’t really emit this.
Start boiling your congee water (the bigger the pot, the better!) it’s easier to add more hot water than let it reduce to the appropriate amount. I’ll throw in the rice right away and wait until the water boils. Once it boils, I will add in the chicken, scallops, and ginger.
Once that boils, then feel free to add in the prepared crab. Be sure to stir this pretty often to ensure that the rice doesn’t stick to the bottom. This will also help keep the heat even throughout the pot as it might be quite crowded with all the stuff inside.
Boil this on medium heat for another 30 minutes. The rice will thicken and you can add a cup of boiling water (or really hot water from the nice Chinese hot water boilers) to thin it out. How thick you’d like your soup is completely up to personal preference. I like my congee a bit thinner, with more liquid, but this is up to you.
When it’s almost done (with about another 5 minutes until serving), throw in a handful of preserved Chinese vegetables. I use a very specific one that comes in a ceramic pot and is called “dong choy”. It’s very salty, so use with caution. I don’t add any additional salt after that.
When ready, serve and enjoy! I also top with chives or parsley or fresh green onions. There’s also some other cool Chinese condiments that go with congee, such as preserved baby cucumbers, radish, onions, shallots, dried pork floss, or vinegar soaked garlic.
I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able to drink it – especially with all the yummy insides that go with it! So I did manage to find a baby whole winter melon – which will fit into my soup pot, so here’s the recipe for it. You can actually use this on a whole winter melon, but you’l need to just cut off whatever amount doesn’t fit into your pot and go from there. This is a pretty labour intensive soup with many steps, but so worth it!
Soup Name: Double-boiled Whole Winter Melon Soup
Traditional Chinese Soup Name: 冬瓜盅 (dōng guā zhōng)
For the whole recipe and to skip my commentary, scroll down.
In actuality, this is a quick boil soup first and then double-boiled within the winter melon – or at least, that’s how this recipe goes. The thicker the winter melon, the longer it will need to be double-boiled, but at least you make the soup base first.
To start, soak all your dried Chinese goodies for 10-15 minutes – this includes the mushrooms, the conpoys and the shrimp.
Soaking dried Chinese mushrooms
Soaking dried shrimp and conpoys
Cut up the mushrooms. We don’t need the mushrooms ends, so you can discard this. Cut the mushrooms into tiny cubes. The idea is to use consistency across all the soup ingredients so they are the same size.
Cubed Chinese mushrooms
You can start working on “emptying” the winter melon. Start by slicing the top straight across, these beautiful parts can be used in your soup (less skin). Using a sharp, thin, knife, cut about 1 inch away from the edge and completely remove all the middle. You can discard the seeds first and keep the flesh to be added back into the soup. Go deep and leave about 1-inch from the bottom, you’ll have to be careful here and just eyeball it. Try really hard not to puncture the winter melon!
Emptying the middle of the winter melon
Using any parts of the leftover winter melon, cube that into the same size as the mushrooms. This will be used for your soup later.
Cube the winter melon
Same with your meats. Cube the raw shrimp and raw pork. After this, you can mix them together with a bit of salt, oil and corn starch, in preparation for frying.
In a pot, add a tiny bit of oil and pan fry the dried shrimp and conpoy. This makes the fragrance and all the flavours are ready to come out in the soup. In Cantonese, there’s a term called “exploding the fragrance” of the ingredients.
Fry the dried conpoys and shrimp
When cooked for about 3 minutes on medium-high heat, throw in the raw shrimp and pork and stir that around a little bit for another 5 minutes.
Add in the raw shrimp and pork
You will then have a beautiful and very fragrant medley of your meats for the soup. Good enough to just eat on its own – for sure! But don’t!! You need it for the soup!
Your medley of meats for the soup
Here’s where it gets tricky. I made a giant pot of soup – so much that it doesn’t fit into the winter melon, which is OK, because you can still drink the quick boil as a quick boil soup any way. I used 1 part chicken broth and 2 parts water – this is because I don’t like soup too salty, and you can always add more salt or chicken broth after.
So now, throw everything into your pot. The broth and the straw mushrooms (which are also diced) and the diced winter melon.
Soup in progress
Let that boil on medium heat for 30 minutes. Meanwhile, in your double-boiler, set it up so that you have a the winter melon sitting on a metal low dish (to catch any soup just in case) and add hot water to the outside double-boiler.
Setting up the winter melon for double-boil
Once it’s set up, you can turn up the flame to a medium-high to get the water boiling. Once your other quick boil soup is read, scoop in generous amounts of the meats and “stuff” (fill about half) and then fill the rest with the soup. It won’t all fill, but tis is life sometimes!
Soup into the winter melon – ready for double-boiling!
The idea is that the heat will soften the winter melon bowl and the flavours of the soup will just seep into the flesh and make it so deliciously yummy! Boil on a medium heat for about 30 minutes, or until you see that the winter melon has softened and turned translucent. This means, it’s ready!
Ready to serve when the winter melon flesh is translucent
Finally, serve! Use a hardy soup ladle and scoop the soup meats, the soup itself and don’t forget to go for the outer winter melon flesh – that’s why it’s cooked in the double-boiler!
Go ahead, scoop it all out!
This was one awesome soup and I was super proud that it was a huge success on my first attempt! I’ve also had requests to try it with a larger winter melon, so that will be my next project. There are so many variations you can make on the soup though, like including Chinese preserved ham, ham, go vegetarian?, carrots, onions – whatever!
Double-boiled Whole Winter Melon Soup
Recipe Type: Soup
Cuisine: Chinese Soup
Serves: 8 bowls
1 small whole winter melon (that has to fit in your double-boil pot) – emptied and cube the flesh
7 fresh shrimp, beheaded and peeled
1/2 pound of fresh pork
5 dried conpoys
1 tablespoon of dried shrimps
10 small dried Chinese mushrooms
5 fresh straw mushrooms
Soak your dried Chinese ingredients in warm water for 10-15 minutes (Chinese mushrooms, conpoys, shrimp)
Empty out the middle of your winter melon – keeping in completely intact with the exception of the top. Keep to 1-inch of melon left from the edge. Throw away the seeds.
Cut all your ingredients into cubes – Chinese mushrooms (removing the stems), straw mushrooms, any left over winter melon, fresh shrimp, fresh pork
Add 1/2 teaspoon of salt, cornstarch and oil to your fresh shrimp and pork and mix
In a pot, add a tiny bit of oil and fry (drain water) the dried conpoy and dried shrimp for 5 minutes on medium heat
Throw in the raw shrimp and pork and fry for another 5 minutes
Keep on medium heat, add in 1 part chicken broth and 2 parts boiling water
Add in the remaining winter melon flesh and straw mushrooms
Boil on medium for 30 minutes
In your double-boiler, raise your winter melon (in a metal deep dish) and add hot water.
Once your soup boils, scoop in enough stuff and soup to fill the winter melon.
Boil on medium high for 30 minutes – or until the winter melon flesh is translucent.
Serve all, including scooping the winter melon flesh and enjoy!
Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth
A super duper neutral soup that is ideal for all weather, although chayotes are more appropriate for Spring. I still use chayotes in the winter – especially combined with corn and carrots, provides a hearty meal along with the soup. Fresh seabed coconut is not easy to find, unlike the dried version. They make the soup mildly sweet along with the fresh lily bulbs (which are also not easy to find). If you do run into these at the supermarket or wet mart, I would highly recommend purchasing them for soup usage! The can be frozen for up to 6 months! This is an easy soup to make and can be made with pork or chicken. When it comes to soup, I rarely tell my kids what’s in it until after they have tasted it. To be honest, Chinese soups don’t always looks at appealing as it tastes!
Soup Name: Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth
Traditional Chinese Name: 新鮮海底椰合掌瓜豬展湯 (Xīnxiān hǎidǐ yē hézhǎng guā zhū zhǎn tāng)
Fresh Seabed Coconut and Lily Bulbs with Chayotes in Pork Broth
Recipe Type: Chinese Soup
1 pound of [url href=”http://www.thechinesesouplady.com/pork-shank/”]fresh pork shank[/url]
Another soup for the damp, wet spring season! You’ll find a recurring theme within Spring soups, mainly consisting of an assortment of beans and certain vegetables that are diuretic. This is a simple soup with a pretty strong “bean” taste – so use less beans if it’s for kids. Mine found it a bit too “beany” and didn’t really like it that much. Consider adding corn to sweeten it up, but the adults lapped it up. It’s an easy to drink soup that is excellent for our health during this time of the year, especially when it’s wet and humid. You can also use chayotes, onions and fish for variation.
Soup Name: Old Cucumber and Carrots in Pork Broth
Traditional Chinese Name: 老黃瓜胡蘿蔔湯 (lǎo huáng guā hú luóbo tāng)
Old Cucumber and Carrots in Pork Broth
Recipe Type: Soup
1 pound of [url href=”http://www.thechinesesouplady.com/pork-shank/”]fresh pork shank[/url], cut and blanched
1 large [url href=”http://www.thechinesesouplady.com/old-cucumber/”]old cucumber[/url], washed and largely cubed (with skin)
2 large [url href=”http://www.thechinesesouplady.com/carrots/”]fresh carrots[/url], peeled and largely cubed