Ingredients
200 g winter melon, 50 g each of fresh shrimp, fresh scallops, and Chinese broccoli slices.
Seasonings
1/2 teaspoon salt, 1/2 teaspoon sesame oil, a pinch each of chicken bouillon powder and white pepper, 2 tablespoons water starch slurry, and 650 g (about 2 3/4 cups) broth.
Steps
1. Peel and deseed the winter melon, wash it, cut into small pieces, then blend in a blender until smooth, steam until cooked through, and remove from the steamer.
2. Remove the sand vein from the shrimp, rinse clean, and cut into small dice; rinse the scallops, blanch them together with the gai lan slices in a pot of boiling water until just cooked through, then drain well.
3. Place the pot over heat, add the broth and bring to a boil, then add the winter melon purée, shrimp, fresh scallops, and Chinese broccoli slices, and cook briefly.
4. Add salt and chicken bouillon to taste, then thicken with a thin cornstarch slurry, sprinkle with white pepper, drizzle with sesame oil, and serve in a bowl.