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Cut the mushrooms into small pieces and soak in boiling water for 1 hour.
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Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham.
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Bring the stock to the boil. Mince the chicken and pork, add to the stock
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and simmer for 10 minutes. Add drained mushrooms, bamboo shoots and ham,
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mix well and add the MSG and peas. Cut the top from the melon and scoop out
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the seeds and some of the pulp. Pour the soup into the melon and replace
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the top. Stand the melon in a basin and steam for about 1 1/2 hours or
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until the melon is cooked. The correct way to serve this soup is to place
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the melon on the table and scoop out soup and flesh, cutting the peel down
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as the level of soup is lowered.
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Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
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on Nov 10, 1997
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