Braised Winter Melon with minced chicken
A delicious and authentic soups and broths recipe for Braised Winter Melon with minced chicken, prepared with traditional seasonings and techniques.
Ingredients
- • 1/2 lb minced chicken
- • 1 tablespoon Shaoxing wine
- • 1/2 teaspoon salt
- • 2 teaspoons cornflour
- • 1 lb winter melon ((*Footnote 1))
- • 1 tablespoon vegetable oil
- • 2 teaspoons ginger (, minced)
- • 2 spring onions (, sliced, white and green parts divided)
- • 1 tablespoon Shaoxing wine
- • 2 cups chicken stock
- • 1 tablespoon light soy sauce
- • 1 teaspoon sugar
- • 1 1/2 tablespoons cornflour
- • 1 teaspoon toasted sesame oil
Preparation Steps
Combine minced chicken, Shaoxing wine, salt and cornflour in a medium bowl. Marinate for 10 minutes while preparing other ingredients.
Deseed the winter melon using a paring knife to slice off the soft part that’s attached to the seeds. Divide the winter melon into 2 to 3 large pieces so it’s easier to work with. Slice off the skin about 1/4” (1/2 cm), until you no longer see green colour on the winter melon flesh. Then slice it into 1/2” (1 cm) thick slices. (See the step-by-step pictures in my blog post on how to cut winter melon.)
Heat oil in a wok or large frying pan over medium-high heat until it shimmers. Add ginger and spring onions whites. Stir to release fragrance, 30 seconds or so. Add the minced chicken. Cook, breaking into smaller pieces, until the surface turns golden, 2 to 3 minutes.
Add the winter melon. Stir and cook to coat well with oil, 1 minute or so.
Pour in Shaoxing wine to deglaze. Then add the chicken stock, light soy sauce and sugar. Stir to mix well. Bring to a boil, then simmer over medium heat until the winter melon turns tender, 8 minutes or so. (*Footnote 2)
Add the cornflour and 1 tablespoon water in a small bowl, stir to dissolve completely. Pour into the wok. Turn to medium heat. Cook and stir until the broth thickens. Garnish with sesame oil and spring onions greens. Transfer to a serving plate. Serve hot.