Evening Primrose Winter Melon Bowl
A jade-green Cantonese dish with a richly fragrant broth. A whole winter melon is used as the vessel, filled with chicken bones, pork bones, and duck meat, then steamed. Finished with a sprig of tuberose (night-fragrant flower) on top.
Ingredients
Winter melon (shaped into a bowl)
1
Chicken bones
to taste
Pork bones
to taste
Duck meat (fresh duck meat)
to taste
Lean pork
to taste
Cooked ham cubes
to taste
Shrimp meat (mentioned in steps)
to taste
Evening primrose flowers (for decoration)
to taste
Light stock (mentioned in steps)
to taste
Chicken stock (mentioned in steps)
to taste
Seasonings
to taste
Instructions
1
Step 1
Cut off the stem end of the winter melon to make a lid, and shape the lower part into a winter melon bowl. After shaving the skin at the rim into a bevel, trim the sides into a serrated shape. Scoop out the melon pulp, carve a pattern on the skin, then place in boiling water for about ten minutes. Remove and rinse with clean water.
2
Step 2
After blanching the chicken bones and pork bones, place them into the winter melon bowl.
3
Step 3
Heat a wok, add light stock and fresh duck meat. Then add the duck meat, lean pork, cooked ham cubes, salt, MSG, and Shaoxing wine. Bring to a boil over high heat, then pour into the winter melon bowl. Steam in a basket for about one hour until tender. Remove.
4
Step 4
Heat a wok, add chicken stock, MSG, and salt. Bring to a rolling boil. Add all the previously braised ingredients and shrimp, etc. Bring to a boil, skim off any foam on the surface. Then pour into the winter melon bowl. Insert the evening primrose flowers vertically into the round opening of the melon bowl to finish.
