Double Boiled Winter Melon Soup

• 8 cups melon Winder
• 6 dried scallops whole
• 3 dried shitake mushroom finely diced
• 4 water chestnut finely diced
• 5 1/4 ounces chicken breast meat diced
• 3 1/3 tablespoons young ginger finely diced
• 1 vegetable oil
• 1 sesame oil optional
• 1 cube chicken stock without MSG, if you have homemade chicken br
• salt
• white pepper

1. Preparation of Melon: Stand the melon on a flat surface. Use a pencil to make markings around it about 1/4 height of the melon from the top. On a cutting board, place melon on its side and cut along the markings to make the lid. Scoop out seeds and pulp until wall is about 3/4 inches thick. Discard the seeds and pulp and place melon in a heat proof dish.
2. Preparation of ingredients: Heat vegetable oil in wok and saute ginger and dried mushroom till ginger is fragrant. Put them in the melon. Then add all the other ingredients in the melon and cover them with water. Close the top and secure the lid with tooth picks. Transfer the dish on the rack in a large wok or steamer and steam over medium heat for 1 - 1/2 hours. Before serving, season with salt and white pepper and a drop or two of sesame oil.
3. How to serve: You can serve the whole melon in the heat proof dish or you can scoop our the flesh of the melon into the soup and transfer everything into a serving bowl.

melon winder, whole, mushroom, water, chicken breast meat, young ginger, vegetable oil, sesame oil, chicken, salt, white pepper

Taken from www.yummly.com/recipe/Double-Boiled-Winter-Melon-Soup-1653134 (may not work)