Donggua Tang (Winter Melon Soup)

Donggua Tang (Winter Melon Soup)

Ingredients
1 tbsp cooking oil
1 clove garlic, minced
1 pc ginger, 2.5 cm/1 inch in length, peeled and shredded
450 gm/1 lb fresh shiitake mushrooms, stems removed and halved or quartered
150 gm/5 oz oyster mushrooms, sliced
2 tsp dried shrimp, soaked in warm water for 10 minutes, then drained (omit for vegetarian version)
150 gm/5 oz raw prawns, shelled and deveined (omit for vegetarian version)
250 gm/9 oz winter melon flesh, cut into cubes
1/2 chayote* (vegetable pear), cut into cubes
2.5 litres/4 pints/10 cups chicken stock (replace with vegetable stock or water for vegetarian version)
1/4 chicken, poached and flesh shredded (omit for vegetarian version)
5 stalks spring onions, chopped
2-3 tbsp coriander leaves, chopped
Salt to taste
Ground white pepper to taste
1 egg, beaten

Procedure
Heat oil in a wok or large pot. Fry garlic, ginger and both types of mushrooms until fragrant.

Add dried shrimp, prawns, winter melon and chayote. Cook for 5 minutes over low heat.

Add stock or water, poached chicken slices, spring onions and coriander leaves. Season to taste with salt and pepper. Simmer for 10 minutes or until melon pieces are tender.

Swirl egg into soup just before serving.

*chayote has many names: mirliton, christophene, chow chow. In Cantonese it is known as fat sau gua, or "Buddha's Fist" melon


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