Whole Winter Melon Soup

1. 1

   Wash melon, slice off lid 3 inches from stem.

2. 2

   Scoop out seeds & pulp in center, then make tiger-teeth notches 3/4-inch deep around rim of melon.

3. 3

   Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup.

4. 4

   Place melon in ovenproof bowl, set aside.

5. 5

   Place broth, 2 cans water, chicken breast, lotus seeds, ham, and bamboo shoots into melon.

6. 6

   Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon.

7. 7

   Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon.

8. 8

   When done, you just lift out bowl with melon by the corners of the towel.

9. 9

   Cover, steam melon over medium heat 2 hours.

10. 10

    After 1st hour, check water level.

11. 11

    If not at 3 inches add boiling water.

12. 12

    When melon is done, the white meat on its lining will be translucent.

13. 13

    Just before serving, add abalone, steam 1 minute.

14. 14

    To serve soup, scoop flesh carefully from sides of melon and ladle with broth into soup bowls.

15. 15

    Be careful when scooping flesh not to cut through the rind.

16. 16

    Serve with fried noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.