Lou Wong Kua Tong (Mature Cucumber Soup)
Lou Wong Kua Tong (Mature Cucumber Soup) - an easy to prepare nutritious soup. It is clear, soothing, and a perfect accompaniment to your rice meal.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 dried oysters
- 12 red dates
- 1 mature cucumber ((about (1½ lbs/675g)))
- 1 chicken carcass ((trimmed and rinsed))
- Salt (to taste)
Instructions
- 1
Soak dried oysters in a small bowl for about 30 minutes to soften. Then rinse thoroughly to remove dirt and grit. Rinse and soak dried red dates in a separate bowl for 15 minutes. Drain.
- 2
Brush or scrape the skin (do not peel) of mature with a knife. Rinse thoroughly. Cut the cucumber into halves lengthwise. Scoop out the seeds with a spoon. Then cut into 3 or 4 pieces crosswise.
- 3
Bring 8 cups (1.9 liters) of water in a large pot to a boil. Add soaked dried oysters, red dates, prepared mature cucumber, and chicken carcass to the pot. When water comes back up to a boil, reduce heat to low. Simmer for about 1½ to 2 hours. Skim off any scum appearing on the surface.
- 4
Season with salt and turn off the stove.
- 5
Serve warm in individual bowls.