Winter melon Chicken Soup

Opting for a soothing and nutritious soup with cooling properties during this hot season of the year in Malaysia is what most home-cooks will put that in mind when they prepare their daily meals.   

Cooked with chicken, the light sweetness of the winter melon makes the soup so refreshing, and the call for a second bowl of soup is inevitable.

Few simple steps to cook this soup:

1. Clean and cut the chicken into pieces, slightly larger than the chicken for stir-frying. Place the chicken in a large bowl.
2. Boil a pot of water using high heat, once the water boils off the heat and  pour some hot water over the chicken to blanch.  
3. Wash the winter melon, remove the skin, seeds and pulp and cut into 1 1/2-inch pieces. Set aside for later use.
4. Reheat the pot with the remaining hot water, add in the drained chicken pieces and let it boil using medium heat.
5. Put a tablespoon of wolfberry in a bowl, wash, drain and set aside for later use.
6. When the chicken is almost cooked add in the winter melon and the wolfberry and continue to let it simmer until the winter melon is soft.  
7. Season the soup with salt and chicken stock granules.
8. Dish out and serve on individual soup bowls.