Winter Melon Soup
|Loin pork||1⁄4 Pound|
|Smoked ham/Prosciutto||1⁄4 Pound (Smithfield, Good Quality One)|
|Dark chicken meat||1⁄4 Pound, skinned and boned|
|Chicken stock||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Dry sherry||2 Tablespoon|
|Winter melon||1 Pound, peeled, seeded, and cut into 1/2-inch pieces|
|Pepper white||1⁄8 Teaspoon|
|Minced ginger root||1 1⁄2 Teaspoon|
|Cooked crabmeat||1⁄4 Pound, shredded|
|Mushrooms||1⁄4 Pound, cleaned and thinly sliced|
|Dried lotus seeds||2 Ounce|
Blanch pork, ham, and chicken in 1 quart boiling water for about 5 minutes.
Drain and cool.
Cut the pork, chicken, all but 1 tablespoon ham into 1/4- to 1/2-inch pieces.
Mince reserved tablespoon ham to be used for garnish later.
Pour chicken stock and water into a 5- to 6-quart pot.
Add sherry, diced pork, chicken, ham, and melon.
Season with salt, pepper, and minced ginger root.
Bring to a boil, lower heat, and simmer, partially covered, for 10 minutes.
Stir in shredded crab, sliced mushrooms, and lotus seeds, and simmer 10 minutes longer.