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Winter Melon Soup

Soups and Congees

Winter Melon Soup
½ pound piece winter melon, peeled and cut in half-inch pieces
1/4 pound cooked half-inch pieces chicken breast
1 cooked half boneless duck breast, diced
8 cups chicken stock
1 thin slice Smithfield quarter-inch diced ham pieces
1 ounce crab meat. Cartilage and bone discarded, coarsely chopped
2 ounces peeled baby shrimp, veins discarded
5 canned baby corn, each cut in five pieces
10 straw mushrooms, each quartered
3 Tablespoons frozen peas, defrosted
1 teaspoon salt
1 teaspoon granulated sugar
1 Tablespoon Chinese rice wine
1 Tablespoon thin soy sauce
1 teaspoon sesame oil
dash of ground white pepper

1. Simmer winter melon and chicken pieces in a three quart covered with the stock for fifteen minutes, and strain, if necessary, discarding any scum.
2. Add the ham, and simmer covered for an hour, and strain again, if needed.
3. Add all the other ingredients, and simmer uncovered for ten more minutes, then serve in pre-heated soup bowls or a big soup tureen.

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