Winter melon is a beloved vegetable we cook very often in China, whether stir fried like in my winter melon stir fry recipe, cooked in a soup like the winter melon and pork meatball soup, used in hot pot, or braised in various broths. Today I want to introduce my favorite version that uses ground chicken and winter melon to make a hearty and satisfying stew. My 2-year-old son also loves this one, and always gobbles down a big portion whenever I make it.
Winter melon has a unique quality: it starts out firm and crisp, but once simmered, it turns meltingly tender and almost translucent, soaking up the savory broth like a sponge. Paired with juicy ground chicken and a ginger-infused sauce, the result is a dish that feels nourishing without being heavy.
Despite the name, winter melon is actually a summer vegetable. But due to the waxy skin, it can be stored for months from fall into winter. It’s especially popular in Cantonese home cooking, where winter melon is prized for its cooling properties. But honestly, I cook it year-round when I want a comforting stew.
Ingredients
Most of the ingredients in this dish are easy-to-find pantry ingredients, except for the star – winter melon. It is a vegetable you can find in large Asian grocery stores such as H Mart, as well as Chinese grocery stores.
Chicken and the marinating ingredients
I like to use ground chicken in my braised winter melon stew, because it adds umami to the broth, creates a better texture for the dish, and makes the dish more filling. Other mild ground meat such as ground turkey and ground pork are great alternatives as well. But I would avoid ground beef since it’s quite strong and doesn’t work well with the mild broth.
I used a small amount of Shaoxing wine and salt to make the chicken more flavorful, and cornstarch to keep it tender during cooking.
Oil and seasonings
I used a neutral oil to cook the chicken, and ginger and scallion to add aroma to the dish. I also like to use a drizzle of sesame oil at the end of cooking to add nuttiness.
Broth for braising
For the broth, I used chicken stock as the base, Shaoxing wine and light soy sauce to add an earthy umami, and a touch of sugar to bring out the natural fragrance of the ingredients. At the end of the braising, I used a cornstarch slurry to thicken the broth so it’s glossy and silky.
How to make
How to prepare winter melon
Winter melon has a softer texture than many of the other types of squash and is very easy to cut. Here is how I prepare it before cooking:
- Cut the winter melon into sections so it becomes easier to deseed and peel. At markets, you might see winter melon cut into different shapes. In this case, it’s a large wedge and I split it down in the center so it’s easier to slice. Sometimes winter melon is cut and sold as a wheel. I usually cut the wheel into 2 to 3 pieces before de-seeding.
- Remove the seeds: Use a knife to slice off the soft tissue that attaches the seeds. Different from other types of squash, where you might use a spoon to scrape off the seeds, winter melon requires cutting a bit further. The soft tissue that attaches the seeds is quite spongy and turns soggy once cooked. So I like to remove the top part that is very soft to touch.
- Remove the rind: Use a knife to slice off the skin, about 1/8” (4-mm) thick. Do not use a peeler, since it won’t go deep enough. The rind is very tough and difficult to cook through. Once sliced off, you should see very little green part on the winter melon flesh.
- Further cut into smaller sections: Before slicing, I like to further cut the winter melon wedges into smaller sections so they’re easier to cut into bite-size pieces.
- Cut into bite-size pieces: For braising, I like to cut the winter melon into pieces that are about 1/3” (8-mm) thick. So they do not take a very long time to braise, hold their shape after braising, and have an even and tender texture.
Cook the braised winter melon with ground chicken
1. Marinate the chicken: I mix the ground chicken with Shaoxing wine, salt and cornstarch first, and let it marinate when I prepare the rest of the ingredients. This is a key step to make the chicken flavorful and remain tender and juicy during cooking.
2. Saute the aromatics: Cook the ginger and scallion whites in hot oil, to infuse aroma into the oil.
3. Cook the ground chicken: Break up the ground chicken and cook until the surface is lightly charred and the inside is just cooked through.
4. Saute the winter melon: Add the winter melon and give it a quick stir, so it coats well with oil.
5. Braise: Deglaze with Shaoxing wine. Add the chicken stock, light soy sauce and sugar. Braise until the winter melon turns tender, 8 minutes or so. Taste the winter melon and braise for longer if needed. I braise until the winter melon starts to turn semi-transparent. The winter melon has turned tender but still has some texture. You should stop cooking if the winter melon has turned translucent, so the winter melon does not turn mushy and fall apart.
6. Thicken sauce: Add the cornstarch slurry, stir and cook until the sauce thickens. I like the broth just thick enough to coat the ingredients and still a little runny. If you want a thicker sauce, make and add a little more cornstarch slurry if needed.
7. Finish up the dish: Stir in the scallion greens and sesame oil at the end, after turning off the heat. Sesame oil adds a nice toasty, nutty flavor to the dish. But since its flavor diminishes quickly over high heat, I add it at the end, when the pot is off the heat.
Tips for the Best Results
Adjust the thickness to your liking: Add a bit more slurry if you prefer a thicker sauce, or keep it light and brothy.
Don’t skip marinating and browning the chicken: It keeps the chicken flavorful and tender, building flavor that carries through the whole dish.
Cut evenly sized slices: So the winter melon cooks at the same rate.
Simmer until the winter melon is semi or fully translucent: That’s the sign it’s perfectly tender and flavorful.
How to serve and store
I like to serve braised winter melon with ground chicken over steamed rice for a light meal. For a full dinner spread, I serve it as a side dish along with other main dishes such as Salmon Fried Rice, Vegetable Lo Mein, or Shrimp Mei Fun. You can also add a quick cold appetizer to your dinner spread such as Spicy Cucumber Salad or Quick Pickled Cabbage.
Braised winter melon tastes best when it’s fresh, because the texture is delicate and will taste a little mushy after reheating. You can store it in an airtight container in the fridge for 1 to 2 days. But I do not recommend freezing this dish, since the melon texture won’t be good after freezing.
Frequently asked questions
Can I make this vegetarian?
Yes. You can substitute the chicken with finely chopped rehydrated shiitake mushrooms and use vegetable stock.
Why is my winter melon still firm?
It likely needs more time. Keep simmering until it turns slightly translucent, which is key for the right texture.
Can I make this ahead?
You can, but expect the broth to turn a little watery since cornstarch usually loses its potency after refrigeration. You can reheat the dish in a pan and add more cornstarch slurry if needed.
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Braised Winter Melon with Ground Chicken
Ingredients
Marinating
- 1/2 lb ground chicken
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
Braising
- 1 lb winter melon (*Footnote 1)
- 1 tablespoon vegetable oil
- 2 teaspoons ginger , minced
- 2 scallions , sliced, white and green parts divided
- 1 tablespoon Shaoxing wine
- 2 cups chicken stock
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
Instructions
- Combine ground pork, Shaoxing wine, salt and cornstarch in a medium bowl. Marinate for 10 minutes while preparing other ingredients.
- Deseed the winter melon using a paring knife to slice off the soft part that’s attached to the seeds. Divide the winter melon into 2 to 3 large pieces so it’s easier to work with. Slice off the skin about 1/4” (1/2 cm), until you no longer see green color on the winter melon flesh. Then slice it into 1/2” (1 cm) thick slices. (See the step-by-step pictures in my blog post on how to cut winter melon.)
- Heat oil in a wok or large skillet over medium-high heat until it shimmers. Add ginger and scallion whites. Stir to release fragrance, 30 seconds or so. Add the ground chicken. Cook, breaking into smaller pieces, until the surface turns golden, 2 to 3 minutes.
- Add the winter melon. Stir and cook to coat well with oil, 1 minute or so.
- Pour in Shaoxing wine to deglaze. Then add the chicken stock, light soy sauce and sugar. Stir to mix well. Bring to a boil, then simmer over medium heat until the winter melon turns tender, 8 minutes or so. (*Footnote 2)
- Add the cornstarch and 1 tablespoon water in a small bowl, stir to dissolve completely. Pour into the wok. Turn to medium heat. Cook and stir until the broth thickens. Garnish with sesame oil and scallion greens. Transfer to a serving plate. Serve hot.
Notes
- This recipe contains enough broth that you can cook up to 1.5 lb (600 g) winter melon.
- Winter melon tastes quite nice when it’s still a little crunchy, half transparent, or fully soft and almost completely transparent. Adjust cooking time according to your own preference.
- To make the dish gluten-free: use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.
Nutrition
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