Three Flavored Soup
- 2 2/3 lb. winter squash
- 2 chicken legs
- 12 slices cooked ham
- 6 Chinese black mushrooms
- 3 dried scallops
- 2 (1 1/2-inch) pieces green onions
- 2 slices ginger root
- 1 Tbsp. cooking wine or sherry
- 6 c. stock or water
- 1 1/2 tsp. salt
- dash of black pepper
- Pare the winter squash and scoop out balls with melon ball scooper.
- Cut the chicken legs through the bone into bite size pieces. Blanch the chicken pieces in boiling water.
- Remove, drain and discard the water.
- Soak the dried scallops in water for 1 hour. Remove and drain.
- Place the remaining ingredients (except pepper) in a casserole. Stew over medium heat for 40 minutes. Add the black pepper.
- Transfer to a serving bowl and serve.
winter, chicken, ham, chinese black mushrooms, scallops, green onions, ginger root, cooking wine, stock, salt, black pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=882198 (may not work)