700g Winter Melon
200g Chicken Feet
20g Cordyceps Militaris
2 dozens small Conpoy or Dried Baby Scallops
1.5 litre Water
1 tbsp Salt
Pepper to taste
- Rinse and soak the Cordyceps mushrooms and conpoy till soft.
- Cut away the nails from chicken feet and wash thoroughly. Blanch with boiling water, drain and put the chicken feet into slow cooker. Pour hot water and add conpoy. Set slow cooker to high and leave it for an hour or two. '
- Remove skin and seeds from winter melon. Rinse and cut into cubes, then add to slow cooker. Throw in Cordyceps Militaris and continue to boil for an hour, then set it to auto and cook till melons are soft.
- Add seasonings and serve the Cordyceps Militaris Winter Melon Soup in Slow Cooker ( 蟲草花冬瓜汤 ) piping hot. *Tip: You can also put everything into the slow cooker the night before and leave it on auto mode. Your nutritious soup will be ready the next day!
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