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Soups and Congees
1 pound wintermelon, peeled and cut into two-inch cubes.
6 monkey head mushroomssoaked in warm water for half an hour.
6 cups chicken stock
2 ounces ground lean pork
1 egg white
1 Tablespoon cornstarch
1 slice fresh ginger, minced
2 Tablespoons wolfberries, optional
1. Rinse the monkey head mushrooms, then simmer then in two cups of water for half an hour. Drain and cut into half-inch cubes.
2. Put wintermelon, cooked monkey head mushrooms, and the stock into a large pot and bring it to the boil. Simmer for one hour.
3. Mix pork, egg white, and cornstarch and make this mixture into twenty small meatballs then add them to the simmering soup along with the giinger and the wolfberries. Cook an additional fifteen minutes, then serve.