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Pickled Pineapple and Bitter Gourd Chicken Soup Recipe

Pickled Pineapple and Bitter Gourd Chicken Soup Recipe

Pickled Pineapple and Bitter Gourd Chicken Soup Recipe

In Taiwan, free-range chicken is used in this soup for its sweet and firm texture that complements the soft and melting texture of the boiled bitter gourd. You will notice that no other seasoning is used in this dish as the strongly flavoured pineapple bean sauce is sufficient. Taste and adjust the seasoning as necessary.

Ingredients :

  • 4 chicken legs, including drumsticks and thighs, cut into big pieces
  • 200 g (7 oz) bitter gourd
  • 2 slices ginger
  • 1.25 litres (40 fl oz / 5 cups) water
  • 100 g (31/2 oz) pineapple bean sauce

Method :

  1. Boil a large pot of water and blanch the chicken briefly. Drain and rinse the chicken with cold water. This step will
    clean and rid the chicken of any unpleasant smells and impurities.
  2. Cut the bitter gourd in half lengthwise, then use a spoon to scoop out the soft centre. Cut into large cubes.
  3. Place the chicken, ginger and water into a stockpot. Bring to a boil, then simmer over low heat for 40 minutes.
  4. Add the bitter gourd and simmer for another 20 minutes.
  5. Add the pineapple bean sauce and bring it to a boil.
  6. Dish out and serve.

Note: Pineapple bean sauce is sometimes also known as Taiwanese pickled pineapple. It is available in jars from Chinese supermarkets or stores specialising in Taiwanese food products. Unfortunately, there is no substitute for this ingredient.

Serves 4

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Mustard Green Chicken Soup Recipe”