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
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
