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  • Eight Treasures Winter Melon Soup

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    Eight Treasures Winter Melon Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 lrg dry black mushrooms
    • 1 Tbsp. soy sauce
    • 2 tsp dry sherry
    • 1/2 tsp salt
    • 1/2 tsp cornstarch
    • 1 whl chicken breast skinned, bonned, and cut into 1/2" cubes
    • 1/4 lb boneless lean pork cut 1/2" cubes
    • 6 c. Basic Chicken Broth
    • 1/2 lb winter melon hard skin cut off, cut into 1/2" cubes
    • 2 ounce cooked crabmeat shredded
    • 1/3 lb medium-size raw shrimp shelled, deveined, and coarsely minced
    • 1 ounce Smithfield or possibly Virginia ham diced
    • 1/4 c. canned straw mushrooms
    • 1/4 c. frzn peas thawed
    • 1 x egg white lightly beaten, (optional)
    • 1/4 tsp sesame oil
    • 1 dsh freshly-grnd white pepper

    Directions

    1. Soak mushrooms in sufficient hot water to cover for 30 min; drain. Cut off and throw away stems; coarsely chop caps. Set aside.
    2. In a large bowl, combine marinade ingredients. Add in chicken and pork; stir to coat. Set aside for 30 min.
    3. In a large pot, bring broth to a boil over high heat. Add in black mushrooms and melon; reduce heat, cover, and simmer for 12 to 15 min or possibly till melon begins to turn transparent. Increase heat to medium-high and return broth to a boil. Stir in chicken and pork; cook for 3 min.
    4. Add in crabmeat, shrimp, ham, straw mushrooms and peas; cook, stirring, for 1 to 2 min. Remove from heat. If you like, gradually drizzle in egg white, stirring constantly. Stir in sesame oil and white pepper.
    5. Serve soup in a large tureen or possibly individual soup bowls.
    6. This recipe yields 6 to 8 servings.

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