Easy chinese food recipe

How to Prepare / Make / Cook - ?Easy chinese food recipe

In China, the most famous ham comes from jinhua. When we traveled by train in china on our first visit after the country became open to foreigners, we stopped briefly at jinhua. Vendors were selling the hams at the station, and many people got on the train with whole hams tucked under their arms.

In this soup, a very acceptable substitute for Chinese ham is Smithfield ham. It is so heavily salted and well aged that even a little bit imparts a rich taste and fragrance to the soup. Be sure to cook the winter melon until tender and soft. It’s almost impossible to overcook it.

1 slice winter melon(1 pound)
¼ pound Smithfield ham
2 cups Chinese chicken broth (page 64) plus ½ teaspoon of salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 2 cups
2 slices unpeeled gingerroot, 1 X 1/8 inch each
Salt (optional)

1. Cut the green skin off the winter melon and remove the seeds and soft, pulpy interior. Rinse, drain, and cut into ½ X2inch slices. Place the slices in 2 cups of water in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the melon becomes translucent and tender, 15 to 20 minutes.
2. Cut off and discard the dark skin and fat from the ham. Slice the meat into 2 X 1 X 1/8 inch pieces.
3. Add the ham, broth, and gingerroot to the simmering melon and cook for 15 minutes over low heat. (The soup may be kept warm over very low heat or cooled and reheated until ready to serve.) Taste and add salt if desired. Serve hot.