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cooking time: 2 hours
Ingredients
-
30 grams dried mushrooms
-
110 grams bamboo shoots
-
110 grams lean ham (or bacon)
-
1 water melon (1.8-2.3 kg)
-
230 grams raw chicken, shredded
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230 grams pork, shredded
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teaspoon Ve-Tsin
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1 knob green ginger
Method
1. Blanch mushrooms and cut into thin
strips.
2. Dice the bamboo shoots and cut ham in shreds.
3. Cut top off melon and remove some pulp and seeds to enlarge the
cavity.
4. Boil chicken, pork, Ve-Tsin, ginger, mushrooms and bamboo shoots,
together with any bones, then simmer
gently for 40 minutes.
5. Remove all bones from soup, add ham, and pour the whole inside the
melon, replacing the top.
6. Place the melon in a large pudding basin to keep it upright and
steam for 1
1/2
hours or until melon is
completely cooked. Serve
whole.
Note:
The melon is placed on the table, and as melon and soup are scooped out
the melon peel is cut down to the required level. If more soup is
needed it can be heated and added to the melon.
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