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Description: In Hong Kong and China, some restaurants specialise in a very sophisticated dish, Winter Melon Pond. A whole winter melon of perfect size is partially hollowed, filled with such delicacies as crabmeat, diced duck, pork, Chinese mushrooms and bamboo shoots and then steamed for hours to proudce the most delectable soup. But it is not a practical dish to make at home. This recipe, however, is, and the melon is succulent in the soup.
Servings: 8 servings
Ingredients for Winter Melon and Chicken Velvet Soup
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 1 small winter melon or part of a large one, about 1.3-1.4kg
salt to taste
50g best ham, ideally Chinhua, York or Virginia, finely chopped
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Directions for Winter Melon and Chicken Velvet Soup
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Cooking Tip
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If desired, about 225g cooked white crab meat can be added to the soup at the end of step 3. Fuzzy melon, though not the traditional ingredient for this soup, can be used as a satisfactory substitute.
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1. Cut the winter melon into pieces that are easy to work with. Deseed only, leaving the pulpy flesh alone. Cut off the hard skin and discard. Dice all the pieces incuding the pulpy parts. 2. Put the winter melon and stock in a large saucepan and bring to the boil. Lower the heat and simmer, covered, for about 25-30 minutes or until the melon is tender and looks transparent. 3. Put the chicken velvet into a bowl and add several spoonfuls of boiling broth. Stir to blend, then pour into the boiling soup. Stir the soup to break up any lumps of the chicken velvet as it cooks and turns opaque. Taste and add salt, if necessary. 4. Pour the soup into a large warm soup tureen, sprinkle with the ham and serve.
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Comments for Winter Melon and Chicken Velvet Soup
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