Ingredients
500 g (about 1 lb) winter melon, 500 g (about 1 lb) clear broth, 50 g (about 1.75 oz) cooked lean ham.
Seasonings
15 g (about 2 tablespoons) fine potato starch, 2 g Sichuan salt, 1 g MSG.
Instructions
1. Peel the winter melon, remove the seeds, slice it thinly, then cut into fine shreds about 10 cm (4 inches) long, dust with dry fine cornstarch; cut the cooked ham into fine shreds.
2. Place a wok over high heat, add water and bring to a boil. Blanch the shredded winter melon until it turns translucent and glossy, then transfer to cold boiled water to cool. Drain and arrange neatly in a soup bowl. Add Sichuan salt, shredded ham, clear broth, and MSG, then steam in a steamer until the melon shreds are fully infused with flavor. This dish is elegantly colored, with a clear broth and a texture resembling bird's nest—soft, tender, and silky smooth.