Velvet Wintermelon Soup

Name: Velvet Wintermelon Soup (Tung Gua Yung)
Cuisine: China
Ingredients: 3 teaspoons oyster sauce; 1 teaspoon salt; 1 slice of ginger, ¼ inch thick; 2 teaspoons sugar; 2 tablespoons white wine; 2 egg whites, beaten; 3½ pounds wintermelon: peel, seed, grate; 1 teaspoon sugar; 4 teaspoons cornstarch; 1 teaspoon ginger juice, mixed with 1 tablespoon white wine; 3 teaspoons sesame oil; ½ teaspoon salt; Pinch of white pepper; 5 cups chicken broth; ⅓ cup scallions, green portions only, finely sliced; 12 ounces chicken cutlets, chopped

Tung Gua Yung

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

This is a most unusual recipe, simply because of the process of grating, then steaming the melon. I know of no other soup prepared quite like this.

Ingredients

3½ pounds wintermelon: peel, seed, grate

Asia
China
Winter
Soup

Method

Place grated wintermelon and steaming ingredients in a cake pan; place the pan in the bed of a bamboo steamer and set over boiling water in a wok. Cover and steam for 30 minutes (see steaming directions).
As melon steams, marinate chicken for 20 minutes.
In a large pot over high heat place chicken broth and steamed m