Steaming soups is a wholesome way of cooking which seals in the flavours and nutrients of ingredients being cooked.
200 gm soft bone pork ribs - cut bite size pieces
150 gm winter melon - skin removed and cut bite size pieces
600 ml water
3 piece tong sum - rinsed
3-5 Chinese red dates - rinsed
1 tbsp dried longan - rinsed
1/2 tsp salt to taste
1/2 tbsp abalone sauce
1 tbsp kei chi [wolf berries] - add last before serving
- Wash pork ribs, then blanched in boiling water for several minutes. Drain away water and rinsed.
- Skin the melon, remove the seed and pith. Cut bite size pieces.
- Boil water in saucepan and add in pork ribs and tong sum. Bring to a boil then simmer for 20 minutes.
- Add in the rest of ingredients. Bring to a boil again.
- Pour soup in a tureen or steaming bowl big enough to hold all the ingredients.
- Place in a steamer and steam over medium heat for 40-50 minutes or until pork ribs are tender. Add in kei chi during the last 5 minutes of steaming.
- Serve soup hot in a claypot if preferred or in a soup bowl.
Can replace pork ribs with chicken pieces. No need to simmer meat [step 4] if using chicken. Steaming time can be reduced to 30 minutes.