Pineapple and Bitter Melon Chicken Soup with Apples
ID: 74a84ff3...
Chef A-Qing's Pineapple and Bitter Melon Chicken Soup uses a unique technique: instead of blanching, the chicken is pan-seared to render its golden fat, then simmered with apples and fermented pineapple soy paste. This not only shortens the cooking time significantly but also results in a clear, sweet, and cooling broth without any bitterness.
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🍳 Cooking Flow
Core and cut the apples into chunks; remove seeds from the bitter melon and cut into chunks. → Pan-sear the chicken until golden brown to render out the chicken fat. → Add bitter melon and ginger slices, stir-frying to allow the bitter melon to absorb the chicken fat. → Add water, fermented pineapple soy paste, rice wine, apples, and red rock sugar. → Turn to low heat, cover the pot with a small gap, and simmer for 30 minutes.
Cooking Steps
Brief Cooking Order
Core and cut the apples into chunks; remove seeds from the bitter melon and cut into chunks. → Pan-sear the chicken until golden brown to render out the chicken fat. → Add bitter melon and ginger slices, stir-frying to allow the bitter melon to absorb the chicken fat. → Add water, fermented pineapple soy paste, rice wine, apples, and red rock sugar. → Turn to low heat, cover the pot with a small gap, and simmer for 30 minutes.
Introduction
Chef A-Qing's Pineapple and Bitter Melon Chicken Soup uses a unique technique: instead of blanching, the chicken is pan-seared to render its golden fat, then simmered with apples and fermented pineapple soy paste. This not only shortens the cooking time significantly but also results in a clear, sweet, and cooling broth without any bitterness.
Step 1
Slice the apples and be sure to remove all apple seeds.
Step 2
Wash the bitter melon, remove the seeds, and cut into chunks about 3cm wide.
Step 3
Cut the washed and dried chicken into pieces and pan-sear directly in the pot to extract the unique golden chicken fat.
Step 4
Once the chicken is golden brown, add the bitter melon chunks and old ginger slices, stir-frying so the bitter melon fully absorbs the chicken fat aroma.
Step 5
Add the water, fermented pineapple soy paste, rice wine, sliced apples, and red rock sugar to the pot.
Ingredients List
Important Notes
🍎 Apple seeds must be completely removed, otherwise, the soup may turn bitter.
🍗 There is no need to blanch the chicken. Pan-searing extracts the aromatic golden chicken oil, which is the key secret to the flavor.
🔥 Stir-frying the bitter melon with the chicken fat before simmering helps it soften faster and ensures the soup becomes more flavorful.
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