120 minutes
A traditional soup that features a hollowed-out winter melon filled with a mixture of roasted meats, crabmeat, mushrooms, and other ingredients, steamed to perfection.
Winter Melon, whole
0 lb
Roasted Duck Meat, diced into 1/3-inch pieces
cups
Roasted Chicken Meat, diced into 1/3-inch pieces
cups
Barbecued Pork, diced into 1/3-inch pieces
cups
Salt-Cured Ham, diced into 1/3-inch pieces
cups
Fresh-Cooked Crabmeat
cups
Dried Black Mushrooms, soaked, drained, rinsed, squeezed dry, stems discarded, caps cut into 1/3-inch dice
cups
Fresh Or Thawed Frozen Green Peas
cups
Peeled Fresh Water Chestnuts, 1/4-inch dice
cups
Peeled And Minced Ginger
tablespoons
tablespoons
Boiling Water
quarts
cups
1. Prepare the Winter Melon
Place the winter melon in a two-piece steamer and mark a line where you will cut it crosswise. Using a knife, cut the melon along this line. Remove the seeds and the soft center pulp. Using a small, sharp knife, carve a decorative saw-toothed edge around the top of the melon.
2. Mix the Filling
Combine the diced roasted duck, roasted chicken, barbecued pork, salt-cured ham, crabmeat, black mushrooms, green peas, water chestnuts, minced ginger, and onion oil. Mix these ingredients well and then carefully fill the hollowed-out winter melon with this mixture.
3. Steam the Winter Melon
Tie four pieces of string (each about 2 feet long) to a cake rack to create a secure hold for the melon. Place the melon on the rack and secure it with the strings. Carefully place the rack with the melon into the top tier of the steamer.
4. Add Boiling Water
Pour the boiling water into the bottom pot of the steamer.
5. Steam the Filled Melon
Place the filled melon in the top tier, then pour the superior stock into the melon. Cover the steamer and let the soup steam for about 1 to 1.5 hours. This method of steaming allows all the flavors to infuse into the winter melon, transforming it into a tender, flavorful vessel for your soup.
6. Check Tenderness
Check the tenderness of the winter melon after an hour, and continue to check every 8 to 10 minutes until it is tender but not falling apart. Once the melon is ready, turn off the heat and carefully lift the melon out of the steamer using the strings. Place the melon on a serving plate.
7. Serve the Soup
To serve, ladle the soup into individual bowls, making sure to include two pieces of the tender winter melon in each bowl. Enjoy the rich, comforting flavors of your Heirloom Winter Melon Treasure Soup with family and friends.
Look for a winter melon with a firm, unblemished rind. The flesh should be white and the seeds minimal. A good winter melon will have a subtle, sweet flavor and will absorb the flavors of the broth beautifully.
Consider making a homemade chicken or pork stock, and enhance a store-bought broth with additional scallions, ginger, and a few pieces of Jinhua ham or dried shiitake mushrooms.
Serve in the hollowed-out shell of the winter melon or beautifully arrange the ingredients in the serving bowl.
Use fresh, high-quality seafood, and consider adding Jinhua ham or Chinese cured sausage. Balance with light soy sauce, Shaoxing wine, and a pinch of sugar to enhance the sweetness of the melon.
Add a few drops of sesame oil and freshly chopped cilantro or scallions just before serving to enhance the aroma and add a fresh contrast.
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