Heat the chicken stock to boiling; add the black mushrooms and cook 5 minutes. Add the chicken and pork; cook an additional 5 minutes. Add the melon and shrimp. Cook until the melon is tender. Add salt and pepper to taste and serve while hot. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from G Internet, G Internet.
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