Chicken Soup with Pickled Chili Peppers and Winter Melon

Name: Chicken Soup with Pickled Chili Peppers and Winter Melon
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1 boneless chicken thigh; 2 cups winter melon, peeled and diced (about 300 grams); 5 shiitake mushrooms, diced; 1/2 jar pickled chili peppers (with liquid); 1 1/2 tablespoons salt

Helen @M_Helen

Chicken Soup with Pickled Chili Peppers and Winter Melon

Helen @M_Helen

Saved

Ingredients

30 minutes

Serves 4 servings

1boneless chicken thigh
2 cupswinter melon, peeled and diced (about 300 grams)
5shiitake mushrooms, diced
1/2 jarpickled chili peppers (with liquid)
1 1/2 tablespoonssalt

Saved

Steps

30 minutes

1

Prepare all the ingredients. Remove the seeds and peel from the winter melon, then cut it into small pieces. Dice the shiitake mushrooms. You can find pickled chili peppers at most supermarkets or Asian grocery stores.
2

Bring 6 1/3 cups water (about 1500 ml) to a boil in a large pot. Add the chicken and cook for 5 minutes to remove impurities. You can skip this step if you prefer.
3

Discard the water. Add another 6 1/3 cups water (about 1500 ml) to the pot and bring to a boil. Add the chicken and shiitake mushrooms, cover, and simmer over medium heat for 15 minutes.
4

Add the winter melon, cover, then add half a jar of pickled chili peppers with their liquid and 1 1/2 tablespoons salt. Continue cooking over medium heat for 10 minutes. The soup is ready. For best flavor, let the chicken sit in the soup for a while before serving, or enjoy it the next meal. You can eat the winter melon and drink the soup first.