WINTER MELON CHICKEN SOUP RECIPES

Steps:

• 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.)
• 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.
• 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.
• 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.

Steps:

• Wash the wax gourd, scrape the skin, and cut into thick slices. Wash the cabbage, blanch and cut into sections
• Wash the sea rainbow, steam it in water until it matures, and take the meat (the soft-shell hermit crab inside is also very delicious). You can also wash the mussels, put the shells in the soup and cook, which will take longer, and the shells should be scrubbed clean each other.
• Add appropriate amount of water, salt, and chopped green onion to the broth. After boiling, add winter melon slices and cook until ripe. I use the broth of clear chicken broth, which can be stored for two months after being cooked and frozen in the refrigerator. If there is no broth, add salt with water, light soy sauce, or chicken powder to taste. Or use Knorr Soup Bao.
• Boil the bok choy for ten seconds
• Turn off the heat, add the mussels, and cook with the remaining heat. Don’t put the mussels too early, the meat will shrink and become tight after cooking, which will affect the taste