Lou Wong Kua Tong (Mature Cucumber Soup) - an easy to prepare nutritious soup. It is clear, soothing, and a perfect accompaniment to your rice meal. | MalaysianChineseKitchen.com
Lou Wong Kua Tong (Mature Cucumber Soup)
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

Lou Wong Kua Tong (Mature Cucumber Soup) - an easy to prepare nutritious soup. It is clear, soothing, and a perfect accompaniment to your rice meal.

Course: Soup
Cuisine: Chinese
Servings: 4
Calories: 75 kcal
Author: Linda Ooi
Ingredients
  • 8 dried oysters
  • 12 red dates
  • 1 mature cucumber (about (1½ lbs/675g))
  • 1 chicken carcass (trimmed and rinsed)
  • Salt to taste
Instructions
  1. Soak dried oysters in a small bowl for about 30 minutes to soften. Then rinse thoroughly to remove dirt and grit. Rinse and soak dried red dates in a separate bowl for 15 minutes. Drain.
  2. Brush or scrape the skin (do not peel) of mature with a knife. Rinse thoroughly. Cut the cucumber into halves lengthwise. Scoop out the seeds with a spoon. Then cut into 3 or 4 pieces crosswise.

  3. Bring 8 cups (1.9 liters) of water in a large pot to a boil. Add soaked dried oysters, red dates, prepared mature cucumber, and chicken carcass to the pot. When water comes back up to a boil, reduce heat to low. Simmer for about 1½ to 2 hours. Skim off any scum appearing on the surface.
  4. Season with salt and turn off the stove.
  5. Serve warm in individual bowls.