Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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