---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Soups
       Yield: 5 servings
      10 oz Chicken thighs
     1/2 lb Winter melon or watermelon
       7 c  Water
       6    Fresh water chestnuts, peel
            And slice
     1/2 c  Sliced mushrooms, canned
     1/2 ts Chicken base (or 1/2 chicken
            Bouillon cube)
       1 ts Salt
     1/2 ts Sugar
     1/2 ts Thin soy sauce
       1 ts Cornstarch
   1. Remove the meat from the chicken thighs; save the
   bones for soup. Dice the chicken into small cubes
   (approximately 1/2“).
   2. Sprinkle chicken with each of the ingredients
   listen under ”marinade," mix well and marinate for 1/2
   3. Remove skin and dice melon (1/2 cubes).
   4. Measure the water into a large pot, add the chicken
   bones and boil for 25 minutes.
   5. Remove bones from pot, add the chicken and the
   diced winter melon, cover and cook over medium heat
   for 10 minutes.
   6. Now, add diced water chestnuts, sliced mushrooms
   and the chicken base or bouillon cube.
   7. Bring to a boil, and serve.
   SOURCE: Chopsticks, Clever and Wok.