Assorted Winter Melon Cap

Name: Assorted Winter Melon Cap
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Ingredients: 1 winter melon (about 2–2.5 kg, peeled, seeded, and blanched); 250 g pork (washed and cut into small cubes, rubbed with starch slurry); 25 g cooked ham; 15 g dried shiitake mushrooms; 100 g ginkgo nuts; 150 g Job's tears (coix seeds), soaked and rinsed; dried scallops; a pinch white pepper; 15 g cooking wine; 6 g wet cornstarch; 15 g salt; 10 g MSG; to taste chicken broth

Scoop out the seeded inner flesh of a winter melon, stuff it with a mixture of pork, ham, shiitake mushrooms, ginkgo nuts, Chinese pearl barley, and other assorted ingredients, steam it in chicken broth, then invert it to form its signature hat shape.

1h 35m

Easy

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Ingredients

winter melon (about 2–2.5 kg, peeled, seeded, and blanched) 1

pork (washed and cut into small cubes, rubbed with starch slurry) 250 g

cooked ham 25 g

dried shiitake mushrooms 15 g

ginkgo nuts 100 g

Job's tears (coix seeds), soaked and rinsed 150 g

dried scallops

white pepper a pinch

cooking wine 15 g

wet cornstarch 6 g

salt 15 g

MSG 10 g

chicken broth to taste

Instructions

Step 1

First, peel the winter melon, scoop out the seeds and pulp, wash the inside and outside thoroughly, blanch with boiling water, and place it in a large bowl.

Step 2

Wash the pork and cut it into small cubes, then rub evenly with starch slurry.

Step 3

Soak the Job's tears in cold water and rinse them well. Place the pork cubes, cooked ham, dried shiitake mushrooms, dried scallops, and ginkgo nuts into a wok and blanch with boiling water for about 5 minutes. Remove and drain, then transfer into the winter melon.

Step 4

Add white pepper, cooking wine, salt, MSG, and other seasonings, fill with chicken broth, then steam in a steamer over medium heat for about 1 hour. Do not overcook; steam just until the meat cubes inside are fully cooked, then remove.