Double boiled winter melon soup - featured recipe in group recipes

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
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


  • 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.


Double Boiled Winter Melon Soup - Featured recipe in Group Recipes, photo 1
Double Boiled Winter Melon Soup - Featured recipe in Group Recipes, photo 2


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