This Month's MagazineDining and SpiritsArts and EntertainmentTravel and LeisureHome and Real EstateHealth and WellnessShopping & FashionEvents and PicsElegant Wedding Magazine

Bookmark and share

Issue Date: Fall 2006


Margaret Gu’s Pumpkin Soup

Courtesy of  Margaret Gu


Margaret Gu

1 skinless boneless chicken breast
salt
white pepper
3 tablespoons soy sauce, divided use
1 teaspoon cooking wine
1/2 teaspoon cornstarch
4 whole scallions, thinly sliced
1 cup canned winter bamboo shoots, cut in matchsticks*
1/2 cup Chinese preserved snow cabbage, drained and chopped**
1/4 cup vegetable oil
2 14-ounce cans chicken broth
7 cups cold water
8 cups fresh pumpkin, peeled and cut in small chunks
1 cup rice ovalettes***

*Substitute 1 small kohlrabi, peeled and cut in matchsticks, for canned bamboo shoots.
**Preserved snow cabbage, also called pickled cabbage, is sold in small cans. Margaret prefers the MaLing brand.
***Gnocchi or elbow macaroni can be substituted for rice ovalettes.

Winter bamboo shoots, MaLing pickled cabbage and rice ovalettes are available at Cam Asia Supermarket, 21200 Miles Road in North Randall, and other Chinese grocery stores.

1.Wash and dry chicken. Slice very thin, in 1/2-inch pieces. In a bowl, toss with a small amount of salt and pepper. Combine 1 tablespoon soy sauce and cooking wine in a measuring cup, add corn starch and mix with fork to thoroughly blend. Pour liquid mixture over chicken, gently toss to coat, and set aside.
2. Heat oil in a large, heavy-bottomed soup pot over medium heat until it smokes. Add scallions and sauté, stirring occasionally, until soft. Add chicken, sauté an additional 3 minutes, stirring constantly. Add kohlrabi or bamboo shoots, chopped snow cabbage and 2 tablespoons soy sauce. Sauté 3 minutes.
3. Add chicken broth, cold water and pumpkin chunks. Bring to a boil uncovered, continue boiling for two minutes. Then cover, simmer for 45 minutes or until pumpkin is fork tender.
4. Bring soup back to a boil, stir in rice ovalettes or gnocchi. Cook uncovered over medium heat, stirring occasionally until tender, about 10-12 minutes. Add salt to taste if needed.


Comments. All comments must be approved by our editorial staff.
 
Choose an identity
Other Anonymous
 
Name 
Website 
All of these fields are optional.
CAPTCHA Validation
Retype the code from the picture
CAPTCHA Code Image
Speak the code Change the code
 


Home | Subscribe | Archives | Advertise | Newsstands | Contact Us | Jobs | Legal
© Cleveland Magazine 2014 | P: (216) 771-2833 | F: (216) 781-6318 | 1422 Euclid Ave. Suite 730 Cleveland, Ohio 44115
This site is a member of the City & Regional Magazine Association