Winter Melon Soup

Ingredients:

1 big Chinese melon
8 dried Chinese mushrooms, soak and remove stems
1 small carrot, sliced
20 button mushrooms
10 waterchestnuts, peeled
1 piece dried squid
6 dried red dates
8 pieces canned bamboo shoots
250 gm chicken pieces
Salt and pepper to taste
Chopped parsley and spring onions (for garnishing)
1½ litres water

Method:

Cut melon top and scoop out seeds and some of the flesh leaving a smooth melon bowl. Take care not to puncture the melon or scoop out too much of the fresh which will make the melon bowl very flimsy when cooked.

Fill the melon bowl with all the ingredients and place in a fitted steamer. Cover and steam for two hours.

Garnish and serve hot.