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Casserole of Hasma and Watermelon

Soups and Congees

Casserole of Hasma and Watermelon
2 to 3 pound watermelon, rind discarded, and cut into large cubes, and seeded
1 quart chicken stock
3 Tablespoons minced cured ham
3 Tablespoons dried hasma prepared as instructed
3 back Chinese mushrooms soaked stems discarded, and slivered
3 Tablespoons minced roast duck (optional)
2 to 4 shrimp, shells and veins discarded, then minced
3 to 4 inch piece of silk squash, peeled and angle-cut
4 to 5 slices lotus root, boiled until tender, then cut in wedges
1/2 teaspoon salt
1/2 teaspoon ground back pepper
1 teaspoon granulated sugar
1 teaspoon chicken broth paowed
1. Prepare all ingredients as indicated above.
2. In a large soup or stock pot, bring chicken stock to the boil, reduce to a simmer, then add the watermelon and all other ingredients, and simmer for twenty minutes, then serve.

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