Tuesday, July 30, 2013

Making Tonic Herb Soup

My friend Li is a wonderful cook and always trying new things. Last night we had a tonic soup that was cooked inside a watermelon. The taste was delicious. She used black skinned chicken (bought at an Oriental market), Jujubes, Lotus Seeds, Glehnia, and Lycii. What gave it an unusual and delicious taste was that it was cooked inside a hollowed out watermelon.
Here is how it looked on the stove:

The oil from the chicken reflects the light a bit but you can see the jujubes in the lower right and the lycii on the left. The black skin of the chick is floating near the center. (click on the picture to see larger).

Here's how it looked when served:

 You can see the jujube near the bottom and the white lotus seed just above it.

Here's how you make it.
Cut a watermelon in half and hollow it out (save the inside and mix in a blender for a refreshing drink).
Put the watermelon in a large pan and place water both inside and outside the watermelon.

Add chicken (white or black skinned)
Add 6-8 jujubes
Add 10-15 lycii
Add a couple sticks of Glehniae
Add a few Nelumbinis
Fill the watermelon with water.

The watermelon will act as a double-boiler when you cook it. Bring the water outside the watermelon to a boil then lower and simmer for three hours. Check to make sure the water doesn't evaporate while cooking. Cover the pot when boiling.
You can buy the herbs at the links above.
When done add a little salt to taste and enjoy!

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