Hairy Melon Soup (Jit Guah Jung) (20 Mott Street Restaurant)
Published February 4, 1986
- Total Time
- 1 hour 45 minutes
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Ingredients
3 hairy melons, about 2 pounds each (see note)
¼ cup crabmeat
¼ cup chicken
2 Chinese black mushrooms, soaked ½-hour in hot water
1 teaspoon white Cloud Ear fungus (see note)
2 shrimp, medium-size, shelled, deveined, washed
⅛ cup bamboo shoots
⅛ cup silk squash, peeled, outer portion only (see note)
3 cups chicken broth
Nutritional analysis per serving (6 servings)
42 grams carbs; 16 milligrams cholesterol; 221 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 4 grams fiber; 290 milligrams sodium; 9 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut melons in half and remove seeds. Use 3 ½-inch ends only and discard centers. Scoop out melons, leaving the inner flesh intact. Wash, wrap in wash cloths and insert firmly into tempered glasses. Reserve.
- Step 2
Chop all ingredients into ¼-inch pieces. (Save several small pieces of crabmeat to garnish the edges of the melon.) Mix together and divide into 6 equal portions. Place a portion inside each melon cavity. Add chicken broth to within ½ inch of top of melon.
- Step 3
Place melon halves in a steamer. Bring 5 cups of water to a boil in a wok and place steamer over water. Cover and steam for 1 ½ hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
- Step 4
When softened remove from steamer, garnish edges with crabmeat and serve immediately.
Hairy melon, a fuzzy, zucchinilike squash, is available in Chinese groceries along with white Cloud Ear fungus and silk squash.
Private Notes