Winter melon chicken soup recipe
Learn how to make the best winter melon chicken soup with our simple tips and step-by-step instructions. Perfect for fall and winter!
Servings: 6 servings
Ingredients
- 2 lb Winter melon
- 1.7 lb bone-in chicken thighs, leg quarters or drumsticks (skin on or skin-off)
- 0.6 oz ginger sliced, 5 long slices
- 4 large caps fresh shiitake mushrooms
- 5 cups water room temperature
- 1 to 1.5 tsp coarse sea salt or to taste
- ¼ tsp ground white pepper or black pepper optional
- 0.5 tsp Takii mushroom seasoning or chicken bouillon powder
- 2 tbsp Chinese shaoxing wine or Taiwanese michu, or gluten-free cooking sake
- Garnish Cilantro or green onions
Instructions
Prepare Winter Melon:
- Use a chef’s knife to trim off the outer skin of the winter melon until the white flesh is visible. Scoop out the seeds, and dice the melon into 1-inch cubes for even cooking.
Prepare Chicken and Other Ingredients:
- Pat the chicken dry. Thinly slice the ginger, and cut the shiitake mushrooms into strips.
Stovetop Method:
- Add the chicken, ginger, and shiitake mushrooms to a pot. Pour in room-temperature water until it just touches the top of the ingredients (about 5 cups).
- Cover with a lid and bring the soup to a boil. Lower the heat to a simmer and cook for 40 minutes.
- After 40 minutes, add the diced winter melon and simmer for 20-25 minutes, or until the melon turns translucent and can easily be pierced with a fork or chopstick but isn’t mushy. If you’re worried about spilling, leave the lid slightly ajar.
Instant Pot method:
- Add the chicken, ginger, shiitake mushrooms, and winter melon to the Instant Pot. Pour in 5 cups of room-temperature water.
- Seal the lid and lock the valve, then press "Manual," adjusting to high pressure for 20 minutes. Let the Instant Pot natural release the pressure for 15 minutes, then quick-release the remaining pressure. Switch to “Sauté” mode.
Season and serve:
- While the soup is still boiling, season it to taste with salt, pepper, and bouillon powder. Add a splash of Chinese cooking wine for authentic flavor. Turn off the heat and garnish with cilantro. Shred the chicken, discard the bones, and return the shredded chicken to the soup. Serve hot or warm.
Video
Notes
- Winter melon will have a softer texture when cooked in the Instant Pot due to the lack of timing control. For a firmer texture, the stovetop method is recommended. While it won’t affect the taste, if you are more particular about having a firmer texture of winter melon, I recommend making the soup on a stovetop.
- Winter Melon Substitute: If you can’t find winter melon, try using fuzzy melon (mo qua) or luffa. Both have a mild flavor and become tender with a slight sweetness when cooked. Daikon radish is another great option. Avoid using cucumber, as its texture and flavor don’t match well as a substitute.
- Chinese winter melon vs. regular melon: Chinese winter melon is specifically used for cooking and is very different from sweet melon fruit. It turns translucent when cooked, making it ideal for soups.
- Preparing winter melon: Be sure to slice off the green outer skin completely, then scoop out the seeds. Dice it into equal-sized chunks for even cooking.
- How to use it: Winter melon adds a subtle sweetness to soups, but be careful not to overcook it, as it can become too soft and mushy.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 491mg | Potassium: 506mg | Fiber: 3g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 34mg | Calcium: 54mg | Iron: 1mg