Total Steps
14
Ingredients
20
Tools Needed
4
Ingredients
- 1 unit boned, skinless chicken breast, cut into ¼ inch cubes
- 1/3 cup diced roasted pork or roasted duck meat(optional)
- 1 cup barley, soaked overnight
- 4 unit large dried mushrooms, soaked
- 15 unit lotus seeds, soaked
- 3/4 teaspoon salt
- 2 teaspoons dry sherry
- 1/2 teaspoon sugar
- 1 unit 10 lb. (approximately) winter melon
- 5 cups chicken soup stock
- 1/3 cup raw lean pork, cut into 1/4 inch cubes
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 6 ounces fresh shrimp, cleaned, deveined and cut into 1/2 inch cubes
- 1/2 teaspoon dry sherry
- 1 pinch white pepper
- 1/2 teaspoon cornstarch
- 1/3 cup abalone, cut into 1/4 inch cubes
- 1/3 cup coriander(optional)
- straw mushrooms
Instructions
Step 1
Mix 1/3 cup raw lean pork, cut into 1/4 inch cubes, with 1 teaspoon cornstarch and 1/4 teaspoon salt. Set aside.
Step 2
Mix 6 ounces fresh shrimp, cleaned, deveined and cut into 1/2 inch cubes, with 1/2 teaspoon dry sherry, 1 pinch white pepper, and 1/2 teaspoon cornstarch. Set aside.
Step 3
Prepare 1/3 cup abalone, cut into 1/4 inch cubes. Set aside.
Step 4
Chop 1/3 cup coriander for garnishing. Set aside.
Step 5
Cut off the stem end of the winter melon to allow for content removal or to fit the melon into a large pot. Remove seeds and soft pulp from the melon cavity.
Step 6
Place a piece of cheesecloth (or a trivet/flat metal piece with strings) under the melon to facilitate removal after cooking, then carefully place the melon in the pot. If possible, immerse the melon in water almost to the top for better cooking control.
Step 7
Into the melon cavity, add the boned, skinless chicken breast (cut into 1/4 inch cubes), barley (soaked overnight), large dried mushrooms (soaked), lotus seeds (soaked), 3/4 teaspoon salt, 2 teaspoons dry sherry, 1/2 teaspoon sugar, and chicken soup stock.
Step 8
Steam the melon with its soup ingredients for 1 hour, ensuring there is enough water in the pot for steaming.
Step 9
Add the diced roasted pork or roasted duck meat (if using) and steam for an additional 15 minutes.
Step 10
Add the cubed chicken and raw lean pork mixture (prepared in Step 1) to the hot broth inside the melon and stir gently so that the pieces do not stick together. Steam for an additional 15 minutes.
Step 11
Add the shrimp mixture (prepared in Step 2), straw mushrooms, and abalone (prepared in Step 3) to the soup and turn off the heat.
Step 12
Gently grasp the corners of the cheesecloth and lift the melon out of the pot. Place it on a large round serving platter.
Step 13
Remove the cheesecloth and garnish with coriander.
Step 14
Serve hot, carefully scooping out melon pulp along with the soup to avoid puncturing the shell and to prevent soup from leaking out.