Vintersoppa med Melon

Ingredients for Winter Melon Soup

• 1 (3- to 3 1/2-lb) whole chicken

• 1 bunch spring onions, halved crosswise

• 60g Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating

• 1 (1-inch) piece peeled fresh ginger, smashed

• 3350ml water

• 1 matsked salt

• 5 (1-inch-wide) large dried scallops

• 1 (2-lb) wedge winter melon

• 60g Smithfield or other cured ham (1 piece or sliced), trimmed of any spice coating and cut into very thin matchsticks (80g )

• 1 (2-inch) piece fresh ginger, peeled and cut into very thin matchsticks (2 tablespoons )

• 3 spring onions, thinly sliced (120ml )

Rinse chicken inside and out, then stuff cavity with spring onions, ham, and ginger. Bring water with chicken and salt to a boil in a deep 7- to 8-quart stockpot or pasta pot, then reduce heat and cook at a bare simmer, uncovered, skimming off froth occasionally, 3 hours. 3Remove and discard chicken, then pour broth through a fine-mesh sieve into a large bowl. Let stand 5 minutes. Skim off fat. (You will have about 2400 to 2875ml broth and need only 2150ml for this soup; reserve remainder for the Black-Bean Prawns with Chinese Broccoli or for another use.)

Bring 475ml broth to a boil in a 1-quart heavy saucepan, then add dried scallops and remove from heat. Soak, covered, 15 minutes.

Return scallop mixture to low heat and simmer, uncovered, until scallops are soft and pale, about 15 minutes. Remove from heat and cool in cooking liquid. Transfer scallops with a slotted spoon to a bowl, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding tough ligament from side of each scallop if attached. Bring remaining 1675ml broth to a simmer in cleaned 7- to 8-quart pot with scallops and reserved cooking liquid.

Cut off and discard rind from winter melon. Remove and discard seeds, then cut melon into 1/3-inch cubes (about 1200ml ). Add to broth and gently simmer, uncovered, until melon is transparent, 20 to 30 minutes. 3Stir in ham, ginger, spring onions, and salt to taste just before serving.

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