Double boiled winter melon soup - featured recipe in group recipes

Ingredients

• 1.8 to 2 kg Winder Melon
• 5 or 6 dried scallops (whole)
• 3 dried shitake mushroom (finely diced)
• 4 water chestnut (finely diced)
• 150 g chicken breast meat diced)
• 20 g young ginger (finely diced)
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil (optional)
• 1 cube chicken stock (without MSG)
• Salt and white pepper to taste

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Preparation

• Preparation of Melon:
  Stand the melon on a flat surface. Use a pencil to make markings around it about ¼ height of the melon from the top. On a cutting board, place melon on its side and cut along the markings to make the lid. Scoop out seeds and pulp until wall is about ¾ inches thick. Discard the seeds and pulp and place melon in a heat proof dish.
• Heat vegetable oil in wok and sauté ginger and dried mushroom till ginger is fragrant. Put them in the melon.
• Then add all the other ingredients in the melon and cover them with water. Close the top and secure the lid with tooth picks.
• Transfer the dish on the rack in a large wok or steamer and steam over medium heat for 1 ½ hours.
  
• Before serving, season with salt and white pepper and a drop or two of sesame oil.
• You can serve the whole melon in the heat proof dish or you can scoop our the flesh of the melon into the soup and transfer everything into a serving bowl.

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