Eight Treasures Winter Melon Soup

Recipe Ingredients

6 tablespoons	90ml	Dried black mushrooms (large)
		Marinade
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Dry sherry
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cornstarch
		Meat Preparation
1		Chicken breast - skinned, bonned,
		And cut into 1/2" cubes
1/4 lb	113g / 4oz	Boneless lean pork - cut 1/2" cubes
		Cooking
6 cups	1422ml	Basic Chicken Broth
1/2 lb	227g / 8oz	Winter melon - hard skin cut off,
		Cut into 1/2" cubes
2 oz	56g	Cooked crabmeat - shredded
1/3 lb	151g / 5.3oz	Medium-size raw shrimp - shelled, deveined,
		And coarsely chopped
1 oz	28g	Smithfield or Virginia ham - diced
1/4 cup	59ml	Canned straw mushrooms
1/4 cup	59ml	Frozen peas - thawed
1		Egg white - lightly beaten,
		(optional)
1/4 teaspoon	1.3ml	Sesame oil
1		Freshly-ground white pepper

Recipe Instructions

Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; coarsely chop caps. Set aside.

In a large bowl, combine marinade ingredients. Add chicken and pork; stir to coat. Set aside for 30 minutes.

In a large pot, bring broth to a boil over high heat. Add black mushrooms and melon; reduce heat, cover, and simmer for 12 to 15 minutes or until melon begins to turn transparent. Increase heat to medium-high and return broth to a boil. Stir in chicken and pork; cook for 3 minutes.

Add crabmeat, shrimp, ham, straw mushrooms and peas; cook, stirring, for 1 to 2 minutes. Remove from heat. If desired, gradually drizzle in egg white, stirring constantly. Stir in sesame oil and white pepper.

Serve soup in a large tureen or individual soup bowls.

This recipe yields 6 to 8 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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