Yen Can Cook: English Gourd Chicken Soup

Anyone miss my boiled soup? It’s been awhile since my last recipe post of boiled soup because recently I only prepared the same boring soup such as ABC soup (the easiest and laziest, LOL), old cucumber soup, white radish soup & etc. Just the other day when I did my grocery shopping, I saw this English Gourd aka Chayote, I decided to boil this English Gourd Chicken Soup that I read in a cookbook. Also known as Buddha Palm Gourd (佛手瓜) as the fruit itself looks like clasped palm, it is rich in amino acids and vitamin C.

Ingredients (Serve: 3-4)

1 English gourd

1 carrot

3 chicken drumsticks

20g apricot kernels (南北杏)

Can get from Chinese medicine shop and there are south apricot kernels (南杏) & north apricot kernels (北杏). South apricot kernels (南杏) are sweet in taste while the north apricot kernels (北杏) are for medical use only and bitter in taste. Also a reminder that north apricot kernel (北杏) is slightly poisoning, so please consume under doctor advise.

10g barley

Handful of red dates (de-seeded) & wolfberries (goji)

2500ml water

Salt to taste

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Step 1: Peel the skin of English Gourd and carrot, clean and cut into small chunks.

Step 2: Put the chicken drumsticks into a pot of water and bring to boil, to remove blood and impurities. Remove, drain and set aside.

Step 3: Put all the ingredients (except wolfberries & salt) into a pot and add in water until enough to immerse all the ingredients. Bring to boil and lower the heat and let the soup simmer for 2-3 hours.

Step 4: Add in woldberries and boil for another 5 minutes. Add salt to taste & serve.

Happy Cooking!

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