WINTER MELON CHICKEN SOUP

November seems to be a good month for young couples tying the knot before the end of 2015. There were many wedding invitations received, can say every weekend there have been wedding dinners to attend. Having eaten too much, I started looking back at my collection of recipes, trying to find some easy, light, simple, healthy yet delicious dishes to cook during the week days.
I have tried several and will be sharing some easy home cooked dishes here and hope you may find these recipes useful if you happened to be facing the same situation as me.
This clear soup is very homey with just 2 main ingredients yet it is most welcome for dinner at home. It can be double-boiled or just cook it in a soup pot or claypot like I did. It is quick to cook, too.

Ingredients
[serves 3-4]
200 gm winter melon – peeled and fibrous material and seeds removed – cut big chunks
3 chicken wings [or 300 gm chicken thigh] – cut bite size pieces
5-6 red dates
1 small piece dried cuttlefish or 2 dried scallops
½ tbsp white peppercorns – crushed
2 cloves garlic
700-800 ml water
Dash of msg and ½ tsp salt to taste

1. Blanch chicken pieces in hot water and rinsed.
2. Put all ingredients in soup pot or porcelain tureen of double boiler. Bring to boil and simmer for about 20-30 minutes until chicken and melon are tender [If using double boiler, it takes about 1 hour].
3. Taste to fine tune seasoning.
   
   

Tips: If using a slow cooker – it takes about 1 – 1 ¼ hours with medium low heat.