---------- Recipe via Meal-Master (tm) v8.02
  
       Title: WHOLE WINTER MELON SOUP B1
  Categories: Soups, Chinese, Fruits
       Yield: 4 servings
  
       1    (10-inch long) winter melon
       1    Can chicken broth
       1 c  Diced raw chicken breast
     1/4 c  Canned lotus seeds
     1/4 c  Diced virginia ham
     1/4 c  Canned bamboo shoots,
            -diced
     1/4 c  Canned abalone, diced
  
   Wash melon, slice off lid 3 in. from stem. Scoop out
   seeds & pulp in center, then make tiger-teeth notches
   3/4-in. deep around rim of melon. Pare off outer skin
   from teeth, cut fleshy part in small pieces, use in
   soup. Place melon in ovenproof bowl, set aside.
   
   Place broth, 2 cans water, chicken breast, lotus
   seeds, ham, & bamboo shoots into melon.
   
   Pour 3 inches boiling water into bottom of deep kettle
   large enough to hold the melon. Place a kitchen towel
   in bottom of kettle, place bowl on it, bring up the 4
   corners over melon. When done, you just lift out bowl
   with melon by the corners of the towel. Cover, steam
   melon over medium heat 2 hrs. After 1st hr., check
   water level. if not at 3 in. add boiling water. When
   melon is done, the white meat on its lining will be
   translucent. Just before serving, add abalone, steam 1
   minute. To serve soup, scoop flesh carefully from
   sides of melon and ladle with broth into soup bowls.
   Be careful when scooping flesh not to cut through the
   rind.
   
   Temperature (s): HOT Effort: AVERAGE Time: 02:30
   Source: MADAME WU'S GARDEN Comments:  WILSHIRE
   BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
  
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