INGREDIENTS

6 large dried black mushrooms
MARINADE
1 tablespoon soy sauce
2 teaspoons dry sherry
1/2 teaspoon each salt and cornstarch
1 whole chicken breast, skinned, bonned and cut into 1/2-inch cubes
1/4 pound boneless lean pork, cut into 1/2-inch cubes
6 cups Basic Chicken Broth
1/2 pound winter melon, hard skin cut off, cut into 1/2-inch cubes
2 ounces cooked crabmeat, shredded
1/3 pound medium-size raw shrimp, shelled, deveined, and coarsely chopped
1 ounce Smithfield or Virginia ham, diced
1/4 cup each canned straw mushrooms and frozen peas, thawed
1 egg white, lightly beaten (optional)
1/4 teaspoon sesame oil
Dash of white pepper

COOKING METHOD

GETTING READ

Soak mushrooms in enough warm water to cover for 30 minutes; drain.

Cut off and discard stems; coarsely chop caps. Set aside.

In a large bowl, combine marinade ingredients.

Add chicken and pork; stir to coat. Set aside for 30 minutes.

COOKING

In a large pot, bring broth to a boil over high heat.

Add black mushrooms and melon; reduce heat, cover, and simmer for 12 to 15 minutes or until melon begins to turn transparent. Increase heat to medium-high and return broth to a boil. Stir in chicken and pork; cook for 3 minutes.

Add crabmeat, shrimp, ham, straw mushrooms and peas; cook, stirring, for 1 to 2 minutes.

Remove from heat. If desired, gradually drizzle in egg white, stirring constantly. Stir in sesame oil and white pepper.

Serve soup in a large tureen or individual soup bowls.

SOURCE: The Chinese Chef © 2000 / Martin Yan