Winter Melon Chicken Block

Name: Winter Melon Chicken Block
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 200 g chicken breast (cut into thin shreds and marinated); 300 g winter melon (cut into rectangular blocks, carved with patterns, hollowed); 30 g bamboo shoot meat (cut into shreds); 25 g green leafy vegetables (for garnish); 50 g milk; 25 g curry oil; 7.5 g fine salt; 3 g MSG; 25 g Shaoxing wine; 500 g lard (actually uses 50 g)

A traditional Jiangsu dish: winter melon is hollowed out, filled with shredded chicken, and steamed until the melon is meltingly tender and the chicken is delicate and juicy.

1h 5m

Medium

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Ingredients

chicken breast (cut into thin shreds and marinated) 200 g

winter melon (cut into rectangular blocks, carved with patterns, hollowed) 300 g

bamboo shoot meat (cut into shreds) 30 g

green leafy vegetables (for garnish) 25 g

milk 50 g

curry oil 25 g

fine salt 7.5 g

MSG 3 g

Shaoxing wine 25 g

lard (actually uses 50 g) 500 g

Instructions

Prepare the winter melon

Cut the winter melon into rectangular blocks 15 cm long and 10 cm wide. Carve decorative patterns on the skin surface, and hollow out a rectangular groove on the flesh side to a depth of 1/2.

Prepare the ingredients

Cut the chicken breast into thin shreds, season and marinate. Cut the bamboo shoots into shreds.

Blanch the winter melon in oil

Heat a wok over the fire, add the refined lard, and pass the winter melon blocks through the oil until the skin turns emerald green, then remove and drain.

Stir-fry the chicken shreds

Return the wok to the fire, add oil and the chicken shreds to pass through the oil. When the chicken shreds turn white, remove and drain.

Stir-fry the filling

Place the wok over the fire with a small amount of oil, briefly stir-fry the bamboo shoot shreds, add clear broth, fine salt, MSG, Shaoxing wine, and curry oil, and bring to a boil. Thicken with cornstarch slurry, add the chicken shreds, stir evenly, and remove from heat.

Steam

Pour the stir-fried chicken shreds into the winter melon groove and spread flat, steam in a steamer until tender, then remove and invert onto a plate.

Pour the sauce

Place the original steaming liquid of the winter melon on the fire, add chicken broth, fine salt, and MSG, thicken with slurry, then pour in the milk. When it turns milky white, remove and pour over the winter melon. Stir-fry the green leafy vegetables with seasonings until cooked and arrange them at both ends of the winter melon as garnish. Serve.