Whole winter melon soup b1

Yield: 4 Servings

Ingredients:

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

Instructions:

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 with 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 minute. To serve soup scoop flesh carefully from sides of melon and ladle with 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