Ingredients Jump to Instructions ↓

  1. 1 (10 lb.) (approximately)

  2. winter melon (be sure

  3. you have a pot large

  4. enough for it)

  5. SOUP INGREDIENTS TO BE PUT INTO 5 c. chicken soup stock

  6. 2 tsp. dry sherry

  7. 1/2 tsp. sugar

  8. 3/4 tsp. salt

  9. 15 lotus seeds, soaked & skinned

  10. 4 lg. dried mushrooms, soaked & cut 1/4 inch squares 1 c. barley, soaked overnight


  12. 1/3 c. diced roasted pork or roasted

  13. duck meat

  14. 1 boned, skinless chicken breast, cut 1/4 inch cubes Mix 1/3 cup raw lean pork, cut into 1/4 inch cubes, with

  15. 1/4 teaspoon salt. Mix

  16. 6 ounces fresh

  17. 1/2 inch cubes with

  18. 1 pinch white pepper and 1/2 teaspoon

  19. 1/3 c. abalone, cut into 1/4 inch cubes 1/3 c. coriander

  20. for garnishing Cut off enough of the stem end of melon for removal

  21. of contents or to fit melon to pot, and remove seeds and soft pulp.

  22. Put a piece of cheese cloth under melon to facilitate removal from

  23. pot after cooking, then put melon in pot. Put soup ingredients into cavity of melon. Steam melon with its soup ingredients for 1 hour,

  24. making sure there is enough water in pot for steaming. Add roast

  25. pork or duck meat and steam an additional 15 minutes. Add cubed

  26. chicken and pork mixture to the hot broth and stir so that the

  27. pieces do not stick together. Steam an additional 15 minutes. Add

  28. shrimp mixture, straw mushrooms, abalone and turn off heat. Grasp

  29. corners of cheesecloth and lift out melon gently. Place on a large

  30. round serving platter. Remove cheesecloth and garnish with

  31. coriander. Serve hot, judiciously scooping out melon pulp to avoid

  32. puncturing the shell and not allow soup to leak out.

  33. This dish has always been a major undertaking as you can see.

  34. However, family and guests who are served this soup always

  35. appreciate the effort involved. Basically the melon is used as a

  36. container for the soup and is sometimes carved with figures, Chinese

  37. characters or geometric patterns to make the melon look like a

  38. ceramic piece. Books on Chinese garnishings and vegetable carving

  39. can give more information on this matter. The cheesecloth method of

  40. handling the melon works, but can be replaced by using of a trivet

  41. or any flat metal piece which can be placed under the melon with

  42. strings attached so that the ends of the strings are readily reached

  43. from the top. If the melon is immersed in water almost to the top,

  44. the cooking is controlled better. If the water level is, say, only

  45. 1/2 to 1/3 of the height of the melon, the portion out of the water

  46. is not as well done as the portion in the water, making handling and serving difficult. Of course, if the entire melon is simply

  47. steamed, the cooked melon will be homogeneous. However, it would

  48. take a longer time to cook. The top of the melon that is cut off

  49. can be peeled, cut into chunks and put into the soup with the rest

  50. of the ingredients or it may be reserved for another dish.


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