Chicken and Melon Stir-fry

Name: Chicken and Melon Stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 350 g young chicken breast (pounded with the back of a knife and cut into 1 cm cubes); 75 g sweet braised melon (soaked and rinsed in clean water, cut into 1 cm dice); 35 g bamboo shoot tips (cut into dice); 10 g wood ear mushroom (soaked until soft and cut into dice); 7.5 g green peas; 25 g egg white (for coating chicken cubes); 15 g ginger (minced); 20 g Shaoxing wine; 7.5 g refined salt; 3 g red chili; 20 g water starch (for making sauce); 25 g white sugar; 25 g scallion; 2 g MSG; 15 g sesame oil (added at the end); 500 g peanut oil (for blanching chicken and stir-frying, actual consumption 75 g); to taste chicken broth (for making sauce); to taste starch (for coating chicken cubes)

鸡瓜菜 (Jī Guā Cài) is a traditional Jiangsu folk dish. It is made by stir-frying tender young chicken breast as the main ingredient, combined with sweet braised melon, bamboo shoot tips, wood ear mushrooms, and other supporting ingredients. The dish has a balanced flavor of fresh, sweet, savory, and salty notes, with a tender yet crisp texture.

30 min

Easy

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Ingredients

young chicken breast (pounded with the back of a knife and cut into 1 cm cubes) 350 g

sweet braised melon (soaked and rinsed in clean water, cut into 1 cm dice) 75 g

bamboo shoot tips (cut into dice) 35 g

wood ear mushroom (soaked until soft and cut into dice) 10 g

green peas 7.5 g

egg white (for coating chicken cubes) 25 g

ginger (minced) 15 g

Shaoxing wine 20 g

refined salt 7.5 g

red chili 3 g

water starch (for making sauce) 20 g

white sugar 25 g

scallion 25 g

MSG 2 g

sesame oil (added at the end) 15 g

peanut oil (for blanching chicken and stir-frying, actual consumption 75 g) 500 g

chicken broth (for making sauce) to taste

starch (for coating chicken cubes) to taste

Instructions

Prepare Main Ingredients

Pound the chicken breast with the back of a knife until loose, then cut into 1 cm cubes. Soak the sweet braised melon in clean water and rinse thoroughly, then cut into 1 cm dice. Cut all other supporting ingredients into dice, mince the ginger. Toss the cleaned chicken cubes with Shaoxing wine, refined salt, egg white and starch, mix well to coat evenly.

Make Sauce

Add refined salt, Shaoxing wine, white sugar, chicken broth, MSG and water starch to a small bowl, stir to combine into a sauce and set aside.

Blanch Chicken

Heat a wok over medium heat, add peanut oil and heat to approximately 100°C (low heat). Add the chicken cubes and blanch until they turn white, then drain and set aside.

Stir-fry

Return the wok to heat, add a small amount of oil, then add scallion and ginger and fry until fragrant. Add all the diced supporting ingredients and stir-fry, pour in the prepared sauce and bring to a boil. Add the blanched chicken cubes, stir-fry evenly to coat, drizzle with sesame oil and serve.