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My braised winter melon uses ground chicken to lend a rich umami and texture to a chicken broth based sauce, with plenty of scallion and ginger to add fragrance to the silky winter melon. The chicken is briefly marinated to keep it tender and juicy.

Braised Winter Melon with Ground Chicken

By Maggie Zhu
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
My braised winter melon uses ground chicken to lend a rich umami and texture to a chicken broth based sauce, with plenty of scallion and ginger to add fragrance to the silky winter melon. The chicken is briefly marinated to keep it tender and juicy.

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
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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

  1. This recipe contains enough broth that you can cook up to 1.5 lb (600 g) winter melon.
  2. 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.
  3. To make the dish gluten-free: use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.

Nutrition

Serving: 1serving, Calories: 142kcal, Carbohydrates: 16.3g, Protein: 6.6g, Fat: 6.2g, Saturated Fat: 1.3g, Cholesterol: 16mg, Sodium: 772mg, Potassium: 381mg, Fiber: 1.3g, Sugar: 12.1g, Calcium: 23mg, Iron: 1mg