My sister’s friend gave her a huge hairy gourd, she gave it to me. I decided to add it to my leftover chicken pieces, lup yuk and black fungus. Using instant packet koay teow soup for my quick easy lunch for one.

Google: “Fuzzy melon (Benincasa hispida var. chi-guas) is a type of edible wax gourd harvested when it is young, about one week after it blossoms. If left on the vine to mature, the fuzzy exterior disappears, becoming known as winter melon. It goes by many names, including hairy gourd, fuzzy squash, and hairy cucumber.”

“The best quality chi quas are the hairy ones! This shows that they are young and fresh. Very young chi quas can be eaten raw, but the vegetables are more usually cooked. They have a mild, pleasant flavour not unlike zucchini. Fuzzy squash is a rich source of vitamin C which helps make blood vessels strong. Additionally, it helps protect from different forms of cancer. Research has shown that constant consumption of vitamin C is related to a reduced chance of certain cancers.”

I have written down the leftover’s method See Note. Thank to my sister’s friend for the hairy gourd and my sister for giving it to me. My lunch is quick and easy, flavourful, comforting and delicious. Let’s cook!!!

Ingredients

1 packet instant koay teow soup
1/4 hairy guard, wash, using wet paper to rub off tiny hair, cut into pieces
1 Tsp minced garlic (OPT)
marinated cooked chicken pieces
cooked lup yuk
water

Method

Add salted water, minced garlic along with the condiment from the koay teow packet into pot on medium heat. Simmer for about 10-15minutes. Add in hairy gourd pieces, bring to a boil, then lower the heat continue to simmer for another 15-20 minutes or until the squash is soft.

Now add in koay teow and the cooked chicken lup yuk and black fungus, cook for about 5-7 minutes until koay teow is softened and cooked. Taste for seasoning, add salt if needed. Spoon onto bowl. Enjoy!!!

Note: For you, start by putting the strips fungus in hot boiling water to softened it. Next marinate chicken pieces for about 30 minutes with about 1 Tbs teriyaki sauce, 1 Tbs Shao Xing, and pepper. Then steam lup yuk using rice cooker that have steam mode about 10 minutes until it’s softened and until some oil coming out, use the oil for cooking the chicken; add more 1 Tbs oil. Cook chicken, black fungus with 3-4 slices of ginger until it is cooked. Add in lup yuk, toss to mix well. Spoon onto plate; set aside.

https://helenscchin.com/2024/02/20/hairy-gourd-chicken-black-fungus-koay-teow-soup

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