Chicken And Fuzzy Melon Soup Recipes
HAIRY MELON SOUP (JIT GUAH JUNG) (20 MOTT STREET RESTAURANT)
Provided by Fred Ferretti
Categories dinner, lunch, soups and stews, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut melons in half and remove seeds. Use 3 1/2-inch ends only and discard centers. Scoop out melons, leaving the inner flesh intact. Wash, wrap in wash cloths and insert firmly into tempered glasses. Reserve.
- Chop all ingredients into 1/4-inch pieces. (Save several small pieces of crabmeat to garnish the edges of the melon.) Mix together and divide into 6 equal portions. Place a portion inside each melon cavity. Add chicken broth to within 1/2 inch of top of melon.
- Place melon halves in a steamer. Bring 5 cups of water to a boil in a wok and place steamer over water. Cover and steam for 1 1/2 hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
- When softened remove from steamer, garnish edges with crabmeat and serve immediately.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 20 grams, TransFat 0 grams
CHICKEN AND FUZZY MELON SOUP
Number Of Ingredients 5
Steps:
- 1. Skin and dice chicken. Peel and dice fuzzy melon. 2. Bring stock to a boil. Add chicken and melon and simmer, covered, 15 minutes. Stir in salt and soy sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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