Vietnamese winter melon broth with tiger lilies

Vietnamese winter melon broth with tiger lilies

 Appreciated for their beauty and subtle flavour, winter melon and tiger lilies are available in Asian markets. When choosing tiger oilier, make sure they are light golden in colour.

550 g chicken 

1 onion, peeled and quartered

2 medium-sized carrots, peeled and cut into chunks

30 g dried shrimp, soaked in water for 15 minutes, rinsed and drained

1 tbsp fish sauce

1 tbsp soy sauce

4 black peppercorns 

sea salt

340 g winter melon

30 g tiger lilies

sea salt

freshly ground black pepper

small bunch fresh coriander, chopped

small bunch fresh mint leaves, chopped

To prepare stock, put chicken in large stockpot and cover with approximately 50 fl. oz of water. Bring  water to the boil, skim off any fat  and  add remaining ingredients.

Remove seeds and inner membrane. Slice into thin half-moon slices. Soak tiger lilies in a saucepan of hot water, covered for about 20 minutes. Remove, squeeze dry and tie in a knot. Bring stock to the boil in a deep pot or wok. Reduce heat and add winter melon and tiger lilies. Simmer for 15-20 minutes,until winter melon is tender. Season to taste, scatter coriander and mint leaves over top and serve immediately.

Thanks: www.ghilliebasan.com