Three Flavored Soup - cooking recipe

Ingredients

2 2/3 lb. winter squash
2 chicken legs
12 slices cooked ham
6 Chinese black mushrooms
3 dried scallops
2 (1 1/2-inch) pieces green onions
2 slices ginger root
1 Tbsp. cooking wine or sherry
6 c. stock or water
1 1/2 tsp. salt
dash of black pepper

Preparation

Pare the winter squash and scoop out balls with melon ball scooper.
Cut the chicken legs through the bone into bite size pieces. Blanch the chicken pieces in boiling water.
Remove, drain and discard the water.
Soak the dried scallops in water for 1 hour. Remove and drain.
Place the remaining ingredients (except pepper) in a casserole. Stew over medium heat for 40 minutes. Add the black pepper.
Transfer to a serving bowl and serve.