Soft winter melon and chicken tulip soup

Remove the skin and seeds from the winter melon, cut it into blocks, and boil it in boiling water with salt (not included in the recipe) for about 20 minutes

Prepare the chicken wings so that they are tulip-shaped, then place them in boiling water for 1-2 minutes to create a marbled texture. Once the outside turns white, remove from the oven and rinse with water

Add winter melon, chicken wings, and A to a pot and heat

Peel the carrots and cut them into 3-4mm thick slices, then add them to the pot along with the sliced ​​ginger. Once it starts to boil, skim off the scum, cover with aluminum foil, and simmer

Once boiling, remove from heat, let cool slightly, then put back on the heat. Repeat this process. When the soup is reduced to about half its original volume, it is ready. Remove the ingredients first and arrange them on a plate

Put the remaining soup in the pot over high heat and bring to a boil. Once boiling, turn off the heat, add the water-dissolved potato starch, and stir thoroughly

Return to the heat and once it has thickened, pour it over the ingredients