Yield: 12 servings
Measure | Ingredient |
---|---|
9 cups | Water |
\N \N | Chicken and pork bones |
3 \N | Stalks celery -- cut 2\" |
\N \N | Pieces |
5 tablespoons | Fish sauce |
1 teaspoon | Salt |
3 cups | Wintermelon (Fak), peeled -- |
\N \N | Seeds removed, cut |
\N \N | Into bite-sized chunks |
1 teaspoon | Chopped garlic |
1 teaspoon | Ground white pepper |
1 cup | Ground chicken |
1 cup | Ground pork |
1 cup | Shrimps -- shelled and |
\N \N | Deveine |
2 cups | Canned straw mushrooms -- |
\N \N | Halv |
¼ cup | Green onions -- cut 1\" |
\N \N | Pieces |
1 cup | Chopped cilantro |
Boil chicken and pork bones and celery in water for 2 mins. Lower the heat and simmer for ½ to 1 hour. While the broth is simmering, grind garlic, ¾ cup cilantro, and ground pepper in a blender and divide in 2 parts. Mix the first half with ground chicken and the second half with ground pork. Shape the meat mixture into ½" in diameter balls. Strain the broth in cheese cloth. Discard the bones and celery. Return the broth to the pot, add fish sauce and salt and bring to a rapid boil. Add wintermelon chunks and boil, covered, over medium heat until the melon is almost tender (about 10-15 mins). Add chicken and pork balls, shrimps and mushrooms. Cook a until the meat is done. Remove from heat. Spoon the soup into individual serving bowls and sprinkle green onions and the remaining cilantro. Makes 12 servings. From Gail Shimizu MM:MKVMXV03A Recipe By :