Wash melon, slice off lid 3 in. From stem. Scoop out seeds & pulp in center, then make tiger-teeth notches 3/4-in. Deep around rim of melon. Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup. Place melon in ovenproof bowl, set aside.

Place broth, 2 cans water, chicken breast, lotus seeds, ham, & bamboo shoots into melon.

Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon. When done, you just lift out bowl with melon by the corners of the towel. Cover, steam melon over medium heat 2 hrs. After 1st hr., check water level. If not at 3 in. Add boiling water. When melon is done, the white meat on its lining will be translucent. Just before serving, add abalone, steam 1 minute. To serve soup, scoop flesh carefully from sides of melon and ladle with broth into soup bowls. Be careful when scooping flesh not to cut through the rind.

Temperature(s): Hot Effort: Average Time: 02:30

Comments: Wilshire Boulevard, Los Angeles Comments: Wine: Dry White