Winter Melon Soup
A nourishing Chinese soup made with winter melon, chicken broth, dried scallops, and ham. This classic soup features tender cubes of winter melon simmered in a rich broth made from whole chicken, enhanced with ginger and scallions.
Ingredients
- •1 whole chicken
- •1 bunch scallions
- •2 oz cured ham
- •1 piece fresh ginger
- •14 cups water
- •1 tablespoon salt
- •5 piece dried scallops
- •1 wedge winter melon
- •2 oz cured ham
- •1 piece fresh ginger
- •3 whole scallions
- •½ cup sliced scallions
Cooking Instructions
- 1.
Rinse chicken inside and out, then stuff cavity with scallions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 10 to 12 cups broth and need only 9 cups for this soup; reserve remainder for the Black-Bean Shrimp with Chinese Broccoli or for another use.)
180 min
- 2.
Bring 2 cups broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.
15 min
- 3.
Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 7 cups broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.
15 min
- 4.
Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 5 cups). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, scallions, and salt to taste just before serving.
25 min