Asian Style Winter Melon Soup Recipe

Winter Melon Soup has an amazing taste. Winter Melon Soup gets its taste from chicken mixed with vegetable and flavored with sherry. Winter Melon Soup is inspired by many food joints across the world.

Summary

CuisineCourse
MethodDish
Speciality

Ingredients

 Broiler fryer chicken3 Pound, cut into pieces
 Pork hock1
 Water2 1⁄2 Quart
 Chicken breasts1 Pound
 Dried mushrooms6 Medium
 Tangerine peel1 , dried (1 Piece, About 1 1/2 Inches In Diameter)
 Cooked ham2 Ounce
 Winter melon1 (Well Shaped)
 Ginger slices2 , crushed (Quarter Sized)
 Water chestnuts1⁄2 Cup (8 tbs), sliced
 Bamboo shoots1⁄2 Cup (8 tbs), sliced
 Canned lotus seeds1⁄2 Cup (8 tbs)
 Dry sherry1 Tablespoon
 Sugar1 Teaspoon
 Salt To Taste
 White pepper To Taste

Directions

Reserve chicken breast from the cut up chicken.
Place the remaining pieces in a large pan with the pork hock and water.
Bring to a boil, skim off any foam, then reduce heat and simmer, covered,for 2 hours.
Add all the chicken breasts and continue simmering for 25 minutes.
Pour broth through a colander and reserve the pieces of chicken breast.
Discard the remaining residue.
When chicken breasts are cool enough to handle, remove meat from the bone, then skin, and cut in bite-size pieces.
At this point you can refrigerate chicken meat and broth up to two days.
Cover mushrooms with warm water and let stand for 30 minutes.
In a separate bowl, cover tangerine peel with warm water and let stand for 30 minutes.
Drain mushrooms, cut off and discard stems, squeeze mushrooms dry, and thinly slice.
Drain tangerine peel and scrape off inside of peel.
Trim fat off ham and dice the lean meat.
Cut top off melon and reserve; scoop out seeds and stringy portions.
Place mushrooms inside of melon along with whole tangerine peel, ham, ginger, water chestnuts, bamboo shoots, and lotus seeds.
Skim fat off chicken broth.
Reheat broth and season with sherry, sugar, and salt and pepper to taste.
Set melon in a bowl, then set bowl in middle of a dishtowel and lower into the cooking pan with the rack in the bottom.
Pour broth inside melon to fill it three-fourths full.
Put top on melon, add enough water to pan to reach bottom of steaming rack.
Cover pan and steam over low heat until melon meat is tender (about 3 to 4 hours).
Replenish water in bottom of pan as it evaporates.
Just before removing soup from heat, add the pieces of cooked chicken breast.
Lift melon out of pan; remove and discard tangerine peel and ginger.
Spoon some of the soft flesh inside the melon into each bowl when you serve
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