Winter Melon Soup
Ingredients:
2 cups water (to steam melon)
1 winter melon (1.8kg)
A:
10 g red dates, soaked and deseeded
50 g water chestnuts, diced
30 g dried scallop, soaked
1 tsp wine (optional)
3 g dried Chinese mushroom, soaked and diced
3 g ginger, sliced
2 cups water
125 g chicken meat, diced
½ tsp salt
Cooking methods:
Cut off 1/5 cm from top of winter melon to form a lid. Scoop out the seeds and pulp, leaving 1cm thick melon shell.
Combine ingredients A in a deep casserole and cook on power High, uncovered for 3 ½ minutes.
Fill melon shell with cooked mixture A and cover with melon lid. Place melon in 2 ½ liter casserole filled with 2-cup water.
Cover with plastic wrap and cook on power High for 10 minutes.
Then cook on power Medium-High for 25 to 30 minutes until melon is tender.
