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1
3/4
4
3
5
3/4
6
1/2
1/4
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#
#
in
c
t
t
--
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Winter Melon
Chicken meat (1)
Black Mushrooms
Red Date (2)
Scallop dry (3)
Ginger root
Stock (4)
Salt
Pepper
-- Garnish
Sesame Oil dark
Cilantro leaves
Scalion
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PREP
- Soak MUSHROOMS in a cup of warm water for about 1/2 hour, then
squeeze them out, keeping soaking liquid and slice into 1/4 in
squares.
- Peel WINTER MELON with a vegetable peeler, just enough to
remove the hard green. Discard seeds and stringy stuff and cut it into
1/2 in cubes (not larger).
- Cut CHICKEN into 1/2 in cubes removing any fat you can.
- Slice GINGER thin, then into narrow matchsticks, Make two
deep cuts into each RED DATE so the sweetness can get out.
- Prepare GARNISH, as many listed items as you wish to use.
Slice Scalions very thin on a diagonal, separate Cilantro leaves.
Set out Sesame Oil (if used) so you can dispense just a couple drops
into each bowl.
RUN
- Put Mushroom soaking liquid and enough Stock to make
6 cups in a pot. Add Mushrooms, Chicken, Ginger,
and Dates, Bring to a boil and simmer covered about 10 minutes.
- Add Winter Melon and continue to simmer until melon is just
cooked through (it will become translucent and settle deeper into the
liquid).
- Season to taste with Salt and Pepper.
- Ladle into serving bowels. Stir just a few drops of Sesame Oil
(if using) into each bowl and add just a little of each garnish you
are using (don't overdo it). Serve hot.
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