Winter Melon with Assorted Meat Soup Recipe

Ingredients : Serves 4-6

4 oz

2 oz

2

2

4

2 oz

1

2

7 lbs

2 slices

2 teaspoons

1/2 tablespoon

5 cups

1 tablespoon

Cooked chicken meat

Ham

Chicken gizzards

Chicken livers

Mushrooms (black)

Shrimps (small)

Bamboo shoot (cooked)

Dry scallops

Winter melon, use only 6" from lower part

Ginger

Salt

Wine

Soup stock

Chicken oil

• Soften the black mushrooms in warm water, then cut into small cubes. Cut bamboo shoots, chicken and ham into cubes too.

• Remove the ligament of chicken gizzard. Cut them into small cubes. Cut shrimp into small pieces.

• Soak the scallops in hot water, then steam for about 1/2 hour until tender. Tear into shreds with fingers.

• Dip the above prepared ingredients (except scallop) in boiling water only 10 seconds then drain. The water should be at a rolling boil.

• Scrub the skin of a balanced, small ball shaped winter melon. Remove the seeds, etc. from the inside. Carve the rim into a zigzag pattern. If desired, carve a design on the skin. Put the melon into a soup bowl. Steam for about 1/2 hour or until soft.

• Put all the ingredients from #4 plus the scallop with liquid into the melon bowl. Add salt, ginger, wine and soup stock. Steam for 15 minutes. Sprinkle in some melted chicken oil and serve in the big bowl. (Remove the ginger slices before serving).