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Braised Winter Melon with Ground Chicken Recipe

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4 from 6 reviews

This Braised Winter Melon with Ground Chicken is a comforting Chinese dish featuring tender winter melon cooked in a savory, fragrant broth with ground chicken and aromatic seasonings. The winter melon absorbs the delicate flavors of Shaoxing wine, soy sauce, and ginger, making it a light yet flavorful meal perfect for chilly days or anytime you crave a nutritious, home-style dish.

Ingredients

Ground Chicken Marinade

  • 1/2 lb ground chicken
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch

Winter Melon Preparation

  • 1 lb winter melon

Cooking

  • 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

  1. Marinate the Ground Chicken: In a medium bowl, combine ground chicken, 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 2 teaspoons cornstarch. Mix well and let it marinate for 10 minutes to allow the flavors to meld while you prepare the other ingredients.
  2. Prepare the Winter Melon: Using a paring knife, deseed the winter melon by slicing off the soft seed-filled part. Cut the melon into 2 to 3 large pieces for easier handling. Remove the skin by slicing about 1/4 inch thick until the green outer layer is fully removed, revealing the pale flesh. Slice the winter melon into 1/2 inch thick slices.
  3. Sauté Aromatics and Cook Chicken: Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add minced ginger and the white parts of the scallions, stirring for about 30 seconds until fragrant. Add the marinated ground chicken and cook, breaking it apart into smaller pieces, until it turns golden on the surface, about 2 to 3 minutes.
  4. Add Winter Melon: Add the sliced winter melon to the wok or skillet. Stir well to coat the pieces with oil and aromatics, cooking for about 1 minute.
  5. Deglaze and Simmer: Pour in 1 tablespoon Shaoxing wine to deglaze the pan, scraping up any browned bits. Add 2 cups chicken stock, 1 tablespoon light soy sauce, and 1 teaspoon sugar. Stir to combine. Bring the mixture to a boil, then reduce heat to medium and let it simmer until the winter melon is tender, approximately 8 minutes.
  6. Thicken Sauce and Finish: In a small bowl, dissolve 1 1/2 tablespoons cornstarch in 1 tablespoon water. Slowly pour the mixture into the simmering broth. Continue cooking over medium heat, stirring constantly until the sauce thickens. Drizzle 1 teaspoon toasted sesame oil on top and garnish with the green parts of the scallions. Transfer to a serving plate and serve hot.

Notes

  • Winter melon should be peeled thoroughly to remove the green skin for the best texture and flavor.
  • Shaoxing wine adds depth and authentic flavor; if unavailable, dry sherry can be a substitute.
  • Use fresh ginger and scallions for optimal aroma and taste.
  • This dish is best served hot to enjoy the tender texture of winter melon.
  • To control sodium, adjust the amount of soy sauce according to preference.

Find it online: https://miracooking.com/braised-winter-melon-with-ground-chicken-recipe/