Winter Melon Braised with Chicken Thigh
冬瓜焖鸡腿肉
Winter melon absorbs the garlic-scented juices of browned chicken thigh in a covered-pan braise.
Published
Ingredients
Quantities are included where specified in the original recipe.
- chicken thigh meat
- winter melon
- garlic
- 1 spoonfuloyster sauce for winter melon
- as neededsalt
- slightly less than half a bowlboiling water
- scallions
- cooking oil
- 1 spoonful eachoyster sauce, pepper, starch and cooking wine for chicken marinade
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Debone and dice the chicken thigh. Mix with 1 spoonful each oyster sauce, pepper, starch and cooking wine and marinate for 10 minutes. Cut the winter melon into even chunks.
- 02
Heat a little oil and fry the chicken over medium-low heat until golden on both sides and its fat renders. Add garlic and fry until fragrant.
- 03
Add winter melon and toss, then season with oyster sauce and a little salt. Pour in the boiling water and bring to a boil.
- 04
Cover and simmer over medium-low heat for 8–10 minutes, adjusting for melon thickness, until the melon is translucent and easily pierced and the chicken is cooked through.
- 05
Raise the heat to reduce the sauce, scatter scallions over it and toss.
Illustrated Cooking Guide
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Cooking Method
Winter Melon Braised with Chicken Thigh
Winter melon absorbs the garlic-scented juices of browned chicken thigh in a covered-pan braise.
Ingredients
- chicken thigh meat
- winter melon
- garlic
- 1 spoonfuloyster sauce for winter melon
- as neededsalt
- slightly less than half a bowlboiling water
- scallions
- cooking oil
- 1 spoonful eachoyster sauce, pepper, starch and cooking wine for chicken marinade
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Debone and dice the chicken thigh. Mix with 1 spoonful each oyster sauce, pepper, starch and cooking wine and marinate for 10 minutes. Cut the winter melon into even chunks.
- 02
Heat a little oil and fry the chicken over medium-low heat until golden on both sides and its fat renders. Add garlic and fry until fragrant.
- 03
Add winter melon and toss, then season with oyster sauce and a little salt. Pour in the boiling water and bring to a boil.
- 04
Cover and simmer over medium-low heat for 8–10 minutes, adjusting for melon thickness, until the melon is translucent and easily pierced and the chicken is cooked through.
- 05
Raise the heat to reduce the sauce, scatter scallions over it and toss.
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