This is the first time I'm using Chayote (佛手瓜) in my soup and it is really tasty! After cooking, it is soft and has a mildly sweet flavour. Compared to old melon, 老黄瓜 (a very common and popular ingredient for soup), Chayote does not turn mushy after long simmering. I will certainly include this as one of my favourite soup from now on.
1 chayote (佛手瓜), peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 handful of black eye beans (眉豆）
5 to 6 red dates
1 small piece of ginger, smashed
Chicken bones (2 racks)*, removed skins and trimmed off fats
* I used the bones from one medium-sized chicken. Cut and set aside the drums, thighs, wings and breast meat. The remaining bones and legs for making soup
1) Blanched the chicken bones in hot water. Set aside.
2) Bring a pot of water (about 1.7 litre) to boil. When water starts boiling, add in all the ingredients. Bring it to boil again and reduce to low heat to simmer for an hour and a half.
3) Season with salt to taste. Serve hot.
For a complete meal, I had blanched lady's fingers with sesame sauce, fried chicken and soy sauce anchovies.
Please refer here for more menu ideas.