Looks like a complicated dish but not so.
It is easy to prepare with only a few main ingredients and seasoning is just basic with oyster sauce etc. But the end result is awesome. You can serve it as a thin or thick soup just by adjusting the water [between 300 to 400 ml] to be added, depending on your preference.
This soup is tasty and the pearl beans are soft and tender.
Recipe adapted from Yum Yum Magazine No. 82
Ingredients
200 gm winter melon - scooped into meatball shape
50 gm red carrots - peeled and cut cubes
100 gm pearl beans
1 deboned chicken whole legs - cut cubes
1/2 tbsp chopped garlic
300 - 400 ml water
1/2 tbsp oil
Seasoning
1 tbsp oyster sauce
3/4 tsp salt
dash of pepper
1 tbsp cornstarch for thickening
- Heat up wok with oil, saute garlic until fragrant.
- Add in chicken, continue to fry until firm. Add in remaining ingredients, toss well.
- Add in seasoning and pour in water gradually.
- Bring to boil, taste to adjust seasoning.
- Transfer ingredients to a claypot and continue to simmer until beans are tender.
- Thicken soup with cornstarch water. Serve immediately.
I am sharing this post with Cookbook Countdown Event #18 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively
I usually use pearl beans in lengau soup. Have not tried it with winter melon. I love pearl beans, will have to try with winter melon one of these days!
ReplyDeleteHi Joyce, this is a surprisingly tasty dish and I didn't expect the beans get tender in just minutes of boiling. It can be served as a soup, too.
ReplyDeleteKimmy, I have not used pearl beans before. Must try it one day. Quite decorative that the winter melon is shaped into balls.
ReplyDeleteHi Phong Hong, pearl beans are nice in soup and braised. Cooking time is faster than other beans and they taste sweet. This is a nice combination and the sauce is very tasty.
ReplyDelete