A Singaporean Mum

After all the indulgent goodies this CNY, our bodies (especially the kids!) were craving something lighter and gentler. So I went back to one of my favourite comforting staples — Winter Melon Chicken Soup.

It’s the kind of simple Chinese soup that feels soothing without being heavy. Clear, nourishing, and easy on little tummies, this is my go-to when we need a quiet reset after festive feasting.

A humble soup, but one that quietly does so much — warm, wholesome, and family-friendly.

Here’s how I do it!

Ingredients

1 Chicken bone

4 Red dates

1 Dried squid

Winter melon, cubed

Salt, to taste

1. Prepare the chicken stock (Instant Pot)

• Place chicken bones to Instant Pot with enough water to cover.

• Pressure cook on High for 45 minutes. Natural release.

2. Cook the soup (Stovetop)

• In a separate pot, add the prepared chicken stock.

• Add winter melon, red dates, and dried squid.

• Bring to a boil, then lower to a gentle simmer.

• Cook until the winter melon turns translucent and soft (about 20 – 30 minutes).

• Season with salt to taste.