Diced Winter Melon Soup
|Basic chinese chicken broth/Pork broth||8 Cup (128 tbs)|
|Winter melon||2 Pound, washed, peeled and diced|
|Dried forest mushrooms||6 Large, softened and diced|
|Dried tangerine peel piece||1 , soaked in water to cover 10 minutes and drained (4 Inch Piece)|
|Diced water chestnuts||1⁄2 Cup (8 tbs)|
|Diced bamboo shoots||1⁄2 Cup (8 tbs)|
|Chicken breast||1 , skinned, boned and diced|
|Slivered virginia ham||1⁄2 Cup (8 tbs)|
|Chinese parsley sprig||2|
Combine broth, winter melon, mushrooms, tangerine peel, water chestnuts and bamboo shoots in large kettle; cover, bring to boil, lower heat and simmer gently 1 hour, adding chicken last 10 minutes.
Discard tangerine peel and adjust seasonings with salt.
Garnish with ham and Chinese parsley.