One Egg Hatches Two Phoenixes (Watermelon Chicken)

Name: One Egg Hatches Two Phoenixes (Watermelon Chicken)
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Ingredients: 1 (weighing about 3500-4000 g) watermelon; 2 (weighing about 1000 g total) young chicken; 25 g winter mushrooms; 25 g salt bamboo shoots; 25 g kou mushrooms; 50 g dried scallops; 2.5 g refined salt; 3 g Shaoxing wine

Tender chicken with a clear, flavorful broth and rich aroma.

1h 35m

Easy

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One Egg Hatches Two Phoenixes (Watermelon Chicken)

Ingredients

watermelon 1 (weighing about 3500-4000 g)

young chicken 2 (weighing about 1000 g total)

winter mushrooms 25 g

salt bamboo shoots 25 g

kou mushrooms 25 g

dried scallops 50 g

refined salt 2.5 g

Shaoxing wine 3 g

Instructions

Step 1

Wash the watermelon with clean water, wipe dry with a clean cloth, cut off the top cap (set it aside), scrape off 1/4 of the watermelon skin from the surface, and scoop out 3/4 of the watermelon flesh.

Step 2

Slaughter and clean the young chicken, use the back of a knife to break and remove the large bones and leg bones, chop off the beak and feet, arrange and place into the watermelon shell. Add wine to the dried scallops and steam until soft, then place them into the watermelon as well.

Step 3

Cut the winter mushrooms, salt bamboo shoots, and kou mushrooms into thin slices, place them into the watermelon, add the prepared refined salt and Shaoxing wine, cover with the watermelon cap, and secure it with bamboo skewers. Place into a large porcelain bowl, steam in a steamer for about 50 minutes until the watermelon is soft and tender. Carefully place the watermelon into a silver soup plate, then pour the steamed original broth into the soup plate to serve.