Title: Whole Winter Melon Soup B1
Categories: Soup Chinese Fruit
Yield: 4 Servings
| 1 | | (10-INCH LONG)WINTER MELON |
| 1 | | CAN CHICKEN BROTH |
| 1 | c | DICED RAW CHICKEN BREAST |
| 1/4 | c | CANNED LOTUS SEEDS |
| 1/4 | c | DICED VIRGINIA HAM |
| 1/4 | c | CANNED BAMBOO SHOOTS, DICED |
| 1/4 | c | CANNED ABALONE, DICED |
Wash melon, slice off lid 3 in. from stem. Scoop out seeds & pulp in
center, then make tiger-teeth notches 3/4-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