China · Cantonese
Steamed Chicken with Winter Melon
Chicken steamed over a bed of winter melon, which soaks up the juices and turns glossy, with cordyceps strands adding a soft savoury note.
Winter melon releases water as it steams, which is exactly why it is layered underneath the chicken and left to drink the juices. The dish comes from the hot months, when the melon is at its sweetest and cooling without being icy. Because nothing needs browning or searing, the whole thing is finished in one steamer and suits a first attempt.
Ingredients
- chicken400 g
- winter melon300 g
- dried cordyceps strands30 g
- shredded ginger10 g
- light soy sauce15 ml
- oyster sauce10 g
- salt3 g
- cooking oil10 ml
Directions
- 1
Cut the chicken into pieces and add the shredded ginger, light soy sauce, oyster sauce, salt and oil; rub it in evenly and marinate for twenty minutes.
- 2
Slice the winter melon thinly and lay it across the bottom of the plate.
- 3
Spread a layer of soaked cordyceps strands over it.
- 4
Lay the marinated chicken on top of the cordyceps.
- 5
Bring water to a boil, set the plate in a steamer, and once the steam is up, steam for fifteen minutes and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.