Whole winter melon soup b1

4 servings

Ingredients

Quantity Ingredient
1 (10-INCH LONG)WINTER MELON
1 CAN CHICKEN BROTH
1 cup DICED RAW CHICKEN BREAST
¼ cup CANNED LOTUS SEEDS
¼ cup DICED VIRGINIA HAM
¼ cup CANNED BAMBOO SHOOTS, DICED
¼ cup CANNED ABALONE, DICED

Directions

Wash melon, slice off lid 3 in. from stem. Scoop out seeds & pulp in center, then make tiger-teeth notches ¾-in. deep around rim of melon. Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup. Place melon in ovenproof bowl,set aside. Place broth,2 cans water,chicken breast, lotus seeds, ham, & bamboo shoots into melon. Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon. When done, you just lift out bowl w/ melon by the corners of the towel Cover, steam melon over medium heat 2 hrs. After 1st hr., check water level. if not at 3 in. add boiling water. When melon is done, the white meat on its lining will be translucent. Just before serving, add abalone, steam 1 min. To serve soup, scoop flesh carefully from sides of melon and ladle w/ broth into soup bowls. Be careful when scooping flesh not to cut through the rind. Temperature(s): HOT Effort: AVERAGE Time: 02:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE

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