Chicken, Chicken Blood, and Winter Melon Soup

Chicken, Chicken Blood, and Winter Melon Soup

This is a non-spicy soup made with just 3 major ingredients. Excellent taste. Don't let the ingredients fool you. The chicken blood is congealed, not liquid form, and the vegetable, winter melon, is pronounced fuk.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Thai
Servings 6 people

Ingredients
  

  • 1/2 chicken, chopped into small pieces
  • 2-3 cups congealed chicken blood, cut into large cubes
  • 2 winter melon, peeled and cubed
  • 1 teaspoon powdered chicken stock
  • 4-5 shallots, smashed
  • 3-4 cloves garlic, smashed
  • salt, to taste

Instructions
 

  • Chop the half chicken and blood. If you do not have a half chicken, use thighs, legs, breasts, chopped into smaller pieces.
  • Peel the winter melon, chop into large pieces, soak in some water for a few minutes then drain. If it has small seeds that is ok, if the seeds are large, remove them.
  • Bring a medium pot of water to a boil and add the smashed scallions and garlic.
  • After it is boiling, add chicken pieces and chicken stock powder.
  • When cooked through, about 10-12 minutes, add the chicken blood. Continue to boil until the blood is cooked through about 5-10 minutes.
  • When the blood is cooked, add the winter melon and reduce heat to a simmer to heat the melon through. When melon is tender, remove from heat and serve with a bowl of rice.

Notes

Chicken would run about 100 to 140 Baht for about 1 kilo of chicken. Blood and melon, very cheap. This is about 70 cents per meal for 6 people, even less for 8 people. Nutritious and healthy.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.

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