Chicken And Bitter Melon Soup
|Chicken||2 Cup (32 tbs)|
|Pickled cabbage leaves||2|
|Stock||6 Cup (96 tbs)|
|Soy sauce||2 Teaspoon|
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.