Crystal Pumpkin
Sichuan dish: a carved pumpkin is briefly fried, then stuffed with rice-flour steamed chicken and steamed. Spicy-sweet with a fresh aroma; yellow in color.
Ingredients
pumpkin (washed and carved with patterns, seeds and fibers removed)
1, about 1700 g
fatty chicken (cut into about 1-inch thick slices)
200 g
sweet bean paste
6 g
doubanjiang (broad bean paste)
to taste
soy sauce
to taste
sugar
to taste
sesame oil
to taste
fermented rice wine
to taste
minced scallion and ginger
to taste
rice flour
to taste
lard
to taste
Sichuan peppercorns
to taste
Chinese broccoli leaves (julienned and deep-fried)
to taste
yellow wine
to taste
Instructions
1
Prepare the Pumpkin
Wash the pumpkin, then carve various patterns around the skin and some decorative designs on the top. Cut off the top to use as a lid, scoop out the seeds and fibers, then place the pumpkin in a wok with plain oil over low heat and blanch for seven minutes so that the excess moisture is driven off and the surface takes on a glossy finish.
2
Make the Flour-Steamed Chicken
Cut the chicken into about 1-inch thick slices. Prepare the flour-steamed chicken following the standard method described above.
3
Steam to Finish the Dish
Stuff the flour-steamed chicken into the pumpkin, then steam in the steamer for another twenty minutes before serving. Place the pumpkin on a round plate and arrange deep-fried Chinese broccoli leaf strips around the rim as a border.
