Eight Treasures Honeydew Melon Bowl Soup

Recipe Ingredients

1 cup	237ml	Honeydew melon (large)
1/2		Boneless skinless chicken breast - cut 1/2" pieces
2 oz	56g	Boneless pork - cut 1/2" cubes
2		Sea scallops - (abt 2 oz) - halved horizontally
6		Uncooked medium shrimp - (abt 2 oz) - shelled, deveined,
		And tails left intact
1/4 cup	59ml	Canned straw mushroom - drained
1/4 cup	27g / 1oz	Thinly-sliced carrot
2 tablespoons	30ml	Frozen peas - thawed
2 tablespoons	30ml	Smithfield or smoked ham - (optional), cut
		Into thin strips
2 teaspoons	10ml	Minced ginger
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 cups	474ml	Chicken stock - or as needed
		= (or canned chicken broth)

Recipe Instructions

Cut off one-fourth of the honeydew melon from one of the short ends. Scoop out the seeds and place the melon cut-side up in a deep heat-proof bowl large enough to hold the melon snugly.

Bring a saucepan of water to a boil. Stir the chicken and pork into the water and cook for 1 to 1 1/2 minutes. Drain. Add the chicken and pork along with the scallops, shrimp, straw mushrooms, carrot, peas, ham, ginger, sesame oil, salt and pepper to the melon. Pour in enough of the chicken stock to fill the melon to just below the cut. Cover the opening with the cut piece of melon.

Lower the bowl into a stockpot, pour in enough water to come half way up the sides of the bowl. Bring the water to a boil, cover the pot and steam over medium-high heat until the pork is cooked through, 40 to 50 minutes. Replenish the water in the pot as necessary.

Lift the bowl from the stockpot and serve the soup directly from the melon, including if you like, a little of the melon with every serving.

This recipe yields 2 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Reinventing - Classics) - from the TV FOOD NETWORK CANADA

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