Bittergourd and Corn Chicken Soup

Ingredients: (serves 2)

2 chicken whole legs

1 corn (wash and cut into sections)

1 carrot (peeled and cut into chunks)

1/2 bittergourd (washed, cored and cut into chunks)

4 red dates (washed and halved)

2 tbsp. Yi Yi Ren (China barley) - washed and soaked until time for cooking

1/4 cup dried scallops (washed, soaked and drain - keep the soaking water)

4 slices ginger

Chicken stock granules (for seasoning)

Methods:

1. To prepare the chicken legs: Wash and remove any excess fat of the chicken legs.  Place in a large bowl, blanch with boiling water, drain and set aside.
2. In a large pot add enough water for cooking the soup, including the water from soaking the dried scallops.  When the water has come to a boil, add in all the other ingredients: chicken, corn, carrot, bittergourd, red dates, Yi Yi Ren, dried scallops and ginger.  Bring it to a boil, then switch to medium-low heat for it to continue cooking until all the ingredients are fully cooked.  
3. Season with chicken stock granules and serve the soup hot!

This chicken soup is not only delicious, but it is so nutritious and clears heat from our body, especially during this season of extreme heat.

I adapted this recipe from 'cathy_food_diary.'