Eight-Treasure Winter Melon Cup
This Eight-Treasure Winter Melon Cup is steamed with eight fillings, producing a clear, pale white broth and tender, fresh winter melon flesh.
Ingredients
winter melon (cut off one end in a teacup form and scoop out the pulp)
1
raw chicken (cut into cubes)
150 g
lean pork (cut into cubes)
100 g
ham (cut into cubes)
50 g
dried shrimp (slice each one in half lengthwise)
25 g
rehydrated bamboo shoots (cut into thin slices)
50 g
rehydrated shiitake mushrooms (cut into small pieces)
50 g
cooked lotus seeds
50 g
evaporated dried scallops (tear large ones into smaller pieces)
25 g
fine salt
to taste
MSG
to taste
ground white pepper
to taste
rendered pork fat
to taste
Instructions
1
Preparing the Winter Melon
Wash the whole winter melon, drain off the water, then cut off one end in a teacup shape. Scoop out the pulp, level off the stem end, and cut zigzag patterns around the rim. Place it in a bowl with the opening facing up.
2
Preparing the Fillings
Cut the lean pork, chicken, and ham all into cubes. Slice each dried shrimp in half lengthwise and cut the shiitake mushrooms into small pieces. Cut the bamboo shoots into thin slices. Tear any large dried scallops into smaller pieces. Blanch the chicken, pork, and bamboo shoots separately in boiling water, then remove and set aside.
3
Steaming the Fillings
Take a clay pot and add the lean pork, chicken, ham, dried shrimp, shiitake mushrooms, bamboo shoots, and dried scallops. Add fine salt, MSG, rendered pork fat, and an appropriate amount of water. Steam over high heat for 1 hour, until the meat is tender and soft.
4
Finishing the Dish
Pour the steamed mixture into the winter melon cup, add the lotus seeds, and steam over high heat for another 5 minutes to cook the winter melon through and let the flavors of the melon and fillings mingle. Bring it out on a porcelain plate, sprinkle with ground white pepper, and serve.
