Serves: 4
Total Calories: 202
1. Slice chicken thin. Cut bitter melon in half lengthwise scoop out seeds and pulp, then slice thin. Rinse pickled cabbage squeeze dry, then slice thin. Slice water chestnuts.
2. Bring stock to a boil. Add chicken, pickled cabbage and water chestnuts simmer, covered, 5 minutes.
3. Add bitter melon and simmer, covered, 8 minutes more. Stir in salt, soy sauce and pepper.
4. Poach eggs in soup as a garnish.
VARIATIONS:
* For the chicken, substitute pork, beef or ham or 1/4 cup dried shrimp (soaked) and simmer 15 minutes in step 2 before adding bitter melon.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken And Bitter Melon Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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