Winter Melon Soup
|Chicken||3 1⁄2 Pound (1 In Number)|
|Canned chinese mushrooms||1 Cup (16 tbs)|
|Fresh mushrooms||1⁄2 Cup (8 tbs)|
|Diced boiled ham||1 Tablespoon|
|Lotus seeds||1 Can (10 oz)|
|Chicken stock||5 Cup (80 tbs)|
|Winter melon||6 Pound (1 In Number)|
Clean chicken and remove bones.
Dice very small and place in a saucepan.
Dice the two types of mushrooms and add to the chicken.
Add ham, lotus seeds, chicken stock, salt and pepper, and bring to a boil.
Wash the melon and cut across 2 1/2 inches from the top.
Remove all the seeds and make an even hollow in the center.
Place the melon in a deep ovenproof serving bowl.
Pour the soup mixture into the melon and replace the top.
Place a rack in a saucepan filled up to 2 inches of boiling water and place the bowl on the rack.
Cover the saucepan and steam for 5 hours.
Serve the melon walls with the soup at table.