Winter melon is a beloved vegetable we cook dinner fairly often in China, whether or not stir fried like in my winter melon stir fry recipe, cooked in a soup just like the winter melon and pork meatball soup, utilized in sizzling pot, or braised in numerous broths. In the present day I wish to introduce my favourite model that makes use of floor rooster and winter melon to make a hearty and satisfying stew. My 2-year-old son additionally loves this one, and all the time gobbles down an enormous portion each time I make it. 

Winter melon has a singular high quality: it begins out agency and crisp, however as soon as simmered, it turns meltingly tender and nearly translucent, absorbing the savory broth like a sponge. Paired with juicy floor rooster and a ginger-infused sauce, the result’s a dish that feels nourishing with out being heavy.

Regardless of the identify, winter melon is definitely a summer time vegetable. However as a result of waxy pores and skin, it may be saved for months from fall into winter. It’s particularly in style in Cantonese dwelling cooking, the place winter melon is prized for its cooling properties. However truthfully, I cook dinner it year-round once I need a comforting stew. 

Elements

Many of the components on this dish are easy-to-find pantry components, aside from the star – winter melon. It’s a vegetable you could find in massive Asian grocery shops similar to H Mart, in addition to Chinese language grocery shops. 

Rooster and the marinating components

I like to make use of floor rooster in my braised winter melon stew, as a result of it provides umami to the broth, creates a greater texture for the dish, and makes the dish extra filling. Different gentle floor meat similar to floor turkey and floor pork are nice options as properly. However I might keep away from floor beef because it’s fairly robust and doesn’t work properly with the gentle broth.

I used a small quantity of Shaoxing wine and salt to make the rooster extra flavorful, and cornstarch to maintain it tender throughout cooking.

Oil and seasonings

I used a impartial oil to cook dinner the rooster, and ginger and scallion so as to add aroma to the dish. I additionally like to make use of a drizzle of sesame oil on the finish of cooking so as to add nuttiness.

Broth for braising

For the broth, I used rooster inventory as the bottom, Shaoxing wine and light-weight soy sauce so as to add an earthy umami, and a contact of sugar to convey out the pure perfume of the components. On the finish of the braising, I used a cornstarch slurry to thicken the broth so it’s shiny and silky. 

Find out how to make

Find out how to put together winter melon

Winter melon has a softer texture than most of the different kinds of squash and may be very simple to chop. Right here is how I put together it earlier than cooking:

1. Minimize the winter melon into sections so it turns into simpler to deseed and peel. At markets, you may see winter melon minimize into totally different shapes. On this case, it’s a big wedge and I break up it down within the middle so it’s simpler to slice. Typically winter melon is minimize and offered as a wheel. I often minimize the wheel into 2 to three items earlier than de-seeding.

2. Take away the seeds: Use a knife to slice off the comfortable tissue that attaches the seeds. Completely different from different kinds of squash, the place you may use a spoon to scrape off the seeds, winter melon requires slicing a bit additional. The comfortable tissue that attaches the seeds is sort of spongy and turns soggy as soon as cooked. So I wish to take away the highest half that may be very comfortable to the touch.

3. Take away the rind: Use a knife to slice off the pores and skin, about 1/8” (4-mm) thick. Don’t use a peeler, because it received’t go deep sufficient. The rind may be very powerful and troublesome to cook dinner by way of. As soon as sliced off, it’s best to see little or no inexperienced half on the winter melon flesh.

4. Additional minimize into smaller sections: Earlier than slicing, I wish to additional minimize the winter melon wedges into smaller sections so that they’re simpler to chop into bite-size items.

5. Minimize into bite-size items: For braising, I like to chop the winter melon into items which might be about 1/3” (8-mm) thick. So they don’t take a really very long time to braise, maintain their form after braising, and have an excellent and tender texture.

Prepare dinner the braised winter melon with floor rooster

1. Marinate the rooster: I combine the bottom rooster with Shaoxing wine, salt and cornstarch first, and let it marinate once I put together the remainder of the components. It is a key step to make the rooster flavorful and stay tender and juicy throughout cooking.

2. Saute the aromatics: Prepare dinner the ginger and scallion whites in sizzling oil, to infuse aroma into the oil.

3. Prepare dinner the bottom rooster: Break up the bottom rooster and cook dinner till the floor is flippantly charred and the within is simply cooked by way of. 

4. Saute the winter melon: Add the winter melon and provides it a fast stir, so it coats properly with oil.

5. Braise: Deglaze with Shaoxing wine. Add the rooster inventory, mild soy sauce and sugar. Braise till the winter melon turns tender, 8 minutes or so. Style the winter melon and braise for longer if wanted. I braise till the winter melon begins to show semi-transparent. The winter melon has turned tender however nonetheless has some texture. It is best to cease cooking if the winter melon has turned translucent, so the winter melon doesn’t flip mushy and collapse.

6. Thicken sauce: Add the cornstarch slurry, stir and cook dinner till the sauce thickens. I just like the broth simply thick sufficient to coat the components and nonetheless a bit runny. In order for you a thicker sauce, make and add a bit extra cornstarch slurry if wanted. 

7. End up the dish: Stir within the scallion greens and sesame oil on the finish, after turning off the warmth. Sesame oil provides a pleasant toasty, nutty taste to the dish. However since its taste diminishes shortly over excessive warmth, I add it on the finish, when the pot is off the warmth. 

Find out how to serve and retailer

I wish to serve braised winter melon with floor rooster over steamed rice for a lightweight meal. For a full dinner unfold, I serve it as a aspect dish together with different essential dishes similar to Salmon Fried Rice, Vegetable Lo Mein, or Shrimp Mei Enjoyable. You may also add a fast chilly appetizer to your dinner unfold similar to Spicy Cucumber Salad or Fast Pickled Cabbage.

Braised winter melon tastes greatest when it’s contemporary, as a result of the feel is delicate and can style a bit mushy after reheating. You may retailer it in an hermetic container within the fridge for 1 to 2 days. However I don’t suggest freezing this dish, for the reason that melon texture received’t be good after freezing.

Often requested questions

My braised winter melon makes use of floor rooster to lend a wealthy umami and texture to a rooster broth primarily based sauce, with loads of scallion and ginger so as to add perfume to the silky winter melon. The rooster is briefly marinated to maintain it tender and juicy.

Prepare dinner ModeForestall your display from going darkish

• Mix floor pork, Shaoxing wine, salt and cornstarch in a medium bowl. Marinate for 10 minutes whereas making ready different components.

• Deseed the winter melon utilizing a paring knife to slice off the comfortable half that’s connected to the seeds. Divide the winter melon into 2 to three massive items so it’s simpler to work with. Slice off the pores and skin about 1/4” (1/2 cm), till you not see inexperienced colour on the winter melon flesh. Then slice it into 1/2” (1 cm) thick slices. (See the step-by-step photos in my weblog put up on how one can minimize winter melon.)

• Warmth oil in a wok or massive skillet over medium-high warmth till it shimmers. Add ginger and scallion whites. Stir to launch perfume, 30 seconds or so. Add the bottom rooster. Prepare dinner, breaking into smaller items, till the floor turns golden, 2 to three minutes.

• Add the winter melon. Stir and cook dinner to coat properly with oil, 1 minute or so.

• Pour in Shaoxing wine to deglaze. Then add the rooster inventory, mild soy sauce and sugar. Stir to combine properly. Carry to a boil, then simmer over medium warmth till 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 utterly. Pour into the wok. Flip to medium warmth. Prepare dinner and stir till the broth thickens. Garnish with sesame oil and scallion greens. Switch to a serving plate. Serve sizzling.

Ingredient Substitution Information

1. This recipe incorporates sufficient broth that you would be able to cook dinner as much as 1.5 lb (600 g) winter melon.
2. Winter melon tastes fairly good when it’s nonetheless a bit crunchy, half clear, or absolutely comfortable and nearly utterly clear. Alter cooking time in response to your personal desire.
3. To make the dish gluten-free: use tamari to interchange soy sauce, and use dry sherry as a substitute of Shaoxing wine.

Serving: 1serving, Energy: 142kcal, Carbohydrates: 16.3g, Protein: 6.6g, Fats: 6.2g, Saturated Fats: 1.3g, Ldl cholesterol: 16mg, Sodium: 772mg, Potassium: 381mg, Fiber: 1.3g, Sugar: 12.1g, Calcium: 23mg, Iron: 1mg

Did you make this recipe?

I’d love to listen to the way it turned out for you! Please take a second to depart a 5-star ranking ⭐️ and share your ideas within the feedback additional down the web page. It actually helps others uncover the recipe too.