Imported from Instagram

Pumpkin Chicken Soup (南瓜雞湯)

Name: Pumpkin Chicken Soup (南瓜雞湯)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings
Cuisine: East Asian
Ingredients: 10 chicken drumsticks (Blanch, then drain and rinse.); 1 Japanese pumpkin (kabocha) (Small; deseeded and cut into chunks.); 3 dried honey dates (Corn can be used instead if honey dates are unavailable.); 6 red dates; 2 slices ginger; 3 tsp goji berries; water (Enough to just cover the ingredients.); salt (To taste.)

Recipe by Miko Wang @_mikoo · Instagram

Imported by Ramsha Zahid on SeeMeCook

A comforting family soup of tender chicken, kabocha pumpkin, ginger, dates, and goji berries. Honey dates lend the broth natural sweetness; mashing some of the pumpkin into it is an optional way to make it thicker and richer.

5 servings55 minEast Asian

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Ingredients

10 chicken drumsticks (Blanch, then drain and rinse.)
1 Japanese pumpkin (kabocha) (Small; deseeded and cut into chunks.)
3 dried honey dates (Corn can be used instead if honey dates are unavailable.)
6 red dates
2 slices ginger
3 tsp goji berries
water (Enough to just cover the ingredients.)
salt (To taste.)

Steps

1
Blanch the chicken drumsticks, then drain and rinse them.
2
Put the chicken, pumpkin, honey dates, red dates, and ginger in a pot.
3
Pour in enough water to just cover the ingredients.
4
Bring the pot to a boil.
5
Cover the pot and simmer over low heat for about 40 minutes, until the chicken is cooked through and the pumpkin is soft.
6
Optional: Mash some of the softened pumpkin into the broth and stir to make the soup thicker and richer.
7
Add the goji berries and simmer for another 3–5 minutes.
8
Season with salt to taste.