|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Chicken||3⁄4 Cup (12 tbs), cooked and diced|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Bamboo shoots||1⁄2 Cup (8 tbs)|
|Lean ham||1⁄2 Cup (8 tbs), cooked and diced|
|Green peas||3⁄4 Cup (12 tbs)|
1. Bring chicken stock to a boil. Add chicken and simmer for 10 minutes.
2. Add mushrooms, bamboo shoots, ham, and peas.
3. Cut the top from the melon. Scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top.
4. Steam the melon in or over a large pan of boiling water for about 1 1/2 hours or until melon is cooked.