Serves 10
Food | Recipes
Pumpkin broth
Recipe by Chef Eddie Leong, Shanghai Chic restaurant, Ibn Battuta Gate Hotel, Dubai
- By Chef Eddie Leong for Friday magazine
- Published:
- Cuisine
- Asian
- Dish
- Starters
- Viewer rating
- Image Credit: Dennis B Mallari/GNM
Prep time:
Cook time:
Total time:
Ingredients
- 600g : yellow pumpkin, washed and sliced
- 20g : butter
- 1.4 litres : hot chicken stock
- 2 cubes : chicken bouillon, crumbled and dissolved in
- 50ml : warm water
- 5g : white pepper, freshly ground
- 100g : minced chicken, boiled with salt and pepper
- 70g : sugar
- 300g : Chinese cabbage, shredded and blanched
- 10g : coriander, chopped
- salt and pepper
Preparation
1. Steam pumpkin for 25 minutes, strain and mash. Heat butter in a saucepan and add pumpkin purée and sauté for a few minutes until fragrant.
2. Add chicken stock, chicken bouillon solution, white pepper and chicken. Stir well and boil for 15 minutes. Check seasoning and add salt and pepper as desired. Add sugar.
3. Pour into bowls and garnish with cabbage and coriander. Serve immediately.
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