Hairy Melon Soup (Jit Guah Jung) (20 Mott Street Restaurant)

1. 1

   Cut melons in half and remove seeds.

2. 2

   Use 3 1/2-inch ends only and discard centers.

3. 3

   Scoop out melons, leaving the inner flesh intact.

4. 4

   Wash, wrap in wash cloths and insert firmly into tempered glasses.

5. 5

   Reserve.

6. 6

   Chop all ingredients into 1/4-inch pieces.

7. 7

   (Save several small pieces of crabmeat to garnish the edges of the melon.)

8. 8

   Mix together and divide into 6 equal portions.

9. 9

   Place a portion inside each melon cavity.

10. 10

    Add chicken broth to within 1/2 inch of top of melon.

11. 11

    Place melon halves in a steamer.

12. 12

    Bring 5 cups of water to a boil in a wok and place steamer over water.

13. 13

    Cover and steam for 1 1/2 hours over medium heat.

14. 14

    Keep boiling water ready to replace water lost to evaporation.

15. 15

    When softened remove from steamer, garnish edges with crabmeat and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.