Winter Melon Soup, Steamed Sea Bass, & Black Bean Chicken | Yan Can Cook | KQED

winter melon

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture while being more accessible.

dried scallops

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein while being more affordable.

lotus seeds

🥗Healthier: cooked chickpeas

💰Cheaper: canned beans

Canned beans are a budget-friendly substitute with a similar texture.

ginkgo nuts

🥗Healthier: pine nuts

💰Cheaper: sunflower seeds

Sunflower seeds are easier to find and less expensive.

Start with a winter melon and crab meat, about a quarter of a pound.

You can use about two to four ounces of lean pork and half of a chicken breast, along with four to six prawns.

Prepare shiitake mushrooms and straw mushrooms, cutting the stems off and chopping them.

Cut the winter melon in half, scoop out the seeds, and trim the skin off.

Cut the winter melon into little pieces and set aside.

In a pot, heat up broth and add the chopped mushrooms, diced ham, and winter melon pieces.

Bring the mixture to a boil to ensure everything cooks properly.

While the broth is heating, cut the chicken into thin slices and stack them for easier cutting.

Marinate the chicken with a tiny bit of soy sauce, sesame seed oil, and egg white for smooth texture.

Add the marinated chicken and prawns to the boiling broth, cooking until just done to avoid overcooking.

Add crab meat in the last minute of cooking to keep it tender.

Serve the soup in the carved winter melon or in a bowl if you prefer.

Cooking Techniques

Equipment Needed

Spice Level: