Assorted Delicacies Soup In Winter Melon Recipe
Ingredients
1 whole skinned and boned chicken breast or chicken cutlet
2 dried scallops or 2 Tbs dried shrimps
4 to 6 dried mushrooms
7 to 8 lb winter melon
1/4 lb cooked Smith field ham, diced small
1/4 lb peeled and deveined raw shrimps
10 straw mushrooms
1/2 cup bamboo shoots, diced
6 to 8 fresh water chestnuts, peeled and diced
1/2 cup green peas
5 cups chicken broth
1 Tbs ginger root, chopped
1 tsp salt
1 Tbs Chinese rice wine
Directions
Cook the chicken cutlet in boiling water for about 15 minutes.
Dice into small cubes.
Soak dried scallops in hot water for about 20 minutes.
Steam for about 1/2 hour until soft.
When cool, tear into fine shreds.
Soak the dried mushrooms in hot water until soft.
Remove the stems and cut into small pieces.
Wash the skin of the winter melon.
Remove the top of the melon by cutting horizontally about 2 inches (5 cm) from the stem so that a 7 or 8 inch (17.5 cm or 20 cm) high melon bowl is left.
Remove the seeds.
Make the inside area of the melon larger by cutting about 1/2 to 1 inch (1.5 to 2.5 cm) of the pulp from the melon.
Dice the white pulp into 1/4 inch (6 mm) cubes to be included in the soup.
Carve the rim of melon into a zigzag pattern.
If desired, carve a design on the outer skin as well.
Place the melon in a soup bowl and steam for 1/2 hour or until soft.
Put the chicken, ham, shrimps, mushrooms, straw mushrooms, bamboo shoots, water chestnuts, diced winter melon, green peas, and scallops with liquid in a big pot.
Add 5 cups chicken broth and bring to a boil.
Season with ginger, salt, and wine.
Continue to cook for 10 minutes.
Pour the soup into the winter melon.
With the melon in a large soup bowl, steam about 15 minutes.
Dice into small cubes.
Soak dried scallops in hot water for about 20 minutes.
Steam for about 1/2 hour until soft.
When cool, tear into fine shreds.
Soak the dried mushrooms in hot water until soft.
Remove the stems and cut into small pieces.
Wash the skin of the winter melon.
Remove the top of the melon by cutting horizontally about 2 inches (5 cm) from the stem so that a 7 or 8 inch (17.5 cm or 20 cm) high melon bowl is left.
Remove the seeds.
Make the inside area of the melon larger by cutting about 1/2 to 1 inch (1.5 to 2.5 cm) of the pulp from the melon.
Dice the white pulp into 1/4 inch (6 mm) cubes to be included in the soup.
Carve the rim of melon into a zigzag pattern.
If desired, carve a design on the outer skin as well.
Place the melon in a soup bowl and steam for 1/2 hour or until soft.
Put the chicken, ham, shrimps, mushrooms, straw mushrooms, bamboo shoots, water chestnuts, diced winter melon, green peas, and scallops with liquid in a big pot.
Add 5 cups chicken broth and bring to a boil.
Season with ginger, salt, and wine.
Continue to cook for 10 minutes.
Pour the soup into the winter melon.
With the melon in a large soup bowl, steam about 15 minutes.
Questions, Comments and Reviews
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