Best Hairy Melon Soup Jit Guah Jung 20 Mott Street Restaurant Recipes

CHINESE MELON SOUP (DONG GWAH JONG)

Chinese Melon Soup (Dong Gwah Jong) image

Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic.

Provided by littleturtle

Categories Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups watermelon balls or 1 small watermelon
6 cups chicken stock
1/2 cup canned bamboo shoot (2.3 oz)
1 1/2 cups mushrooms, sliced
2 1/2 ounces smoked ham, diced (1/2 cup)
1 1/2 cups cooked turkey or 1 1/2 cups cooked chicken, diced
3 slices gingerroot (about the size of a dime)
2 teaspoons sugar
1/2-1 teaspoon salt (optional)
1/8 teaspoon white pepper
1/2 cup toasted almond, shredded

Steps:

For fancy presentation - remove top of melon.
Scoop out melon and seeds, reserving 3 cups melon balls.
Scallop edge of melon.
In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
Just before serving add reserved melon balls and pour soup into the melon shell.
Sprinkle with almonds and serve immediately.

Nutrition Facts : Calories 413.2, Fat 18.4, SaturatedFat 3.5, Cholesterol 62.9, Sodium 861.6, Carbohydrate 29.3, Fiber 3.2, Sugar 16.8, Protein 34.4

HAIRY MELON SOUP (JIT GUAH JUNG) (20 MOTT STREET RESTAURANT)

Hairy Melon Soup (Jit Guah Jung) (20 Mott Street Restaurant) image

Provided by Fred Ferretti

Categories dinner, lunch, soups and stews, appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 hairy melons, about 2 pounds each (see note)
1/4 cup crabmeat
1/4 cup chicken
2 Chinese black mushrooms, soaked 1/2-hour in hot water
1 teaspoon white Cloud Ear fungus (see note)
2 shrimp, medium-size, shelled, deveined, washed
1/8 cup bamboo shoots
1/8 cup silk squash, peeled, outer portion only (see note)
3 cups chicken broth

Steps:

Cut melons in half and remove seeds. Use 3 1/2-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.
Chop all ingredients into 1/4-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 1/2 inch of top of melon.
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 1/2 hours over medium heat. Keep boiling water ready to replace water lost to evaporation.
When softened remove from steamer, garnish edges with crabmeat and serve immediately.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 257 milligrams, Sugar 20 grams, TransFat 0 grams