Steamed Chicken Thigh with Conpoy and Winter Melon瑤柱冬瓜蒸雞髀
A delicate and nourishing steamed dish featuring tender chicken thigh, sweet winter melon, and the savory umami of dried scallops (conpoy), creating a clear, flavorful broth.
01Ingredients
- 2 chicken thighs (about 400g), boneless, skin-on or off, cut into 3-4cm pieces
- 2-3 pieces dried scallops (conpoy), rehydrated in 50ml hot water for 30 mins, then shredded (reserve water)
- 200g winter melon, peeled and cut into 2cm thick slices
- 3 slices ginger, finely julienned
- 1 tbsp light soy sauce (for chicken marinade)
- 1 tsp sesame oil (for chicken marinade)
- 1 tsp cornstarch (for chicken marinade)
- 1/4 tsp white pepper (for chicken marinade)
- 1 tbsp light soy sauce (for steaming seasoning)
- 1/2 tsp sugar (for steaming seasoning)
- All reserved conpoy soaking liquid (approx 50ml)
- 50ml water (for steaming seasoning)
Nutrition (per serving)280kcal
- Protein35.2g
- Carbs8.5g
- Fat11.2g
Fiber 1.2 gSodium 892 mg
02Steps
- Marinate chicken thigh pieces with light soy sauce, sesame oil, cornstarch, and white pepper for at least 15 minutes.
- Arrange winter melon slices at the bottom of a heatproof dish.
- Place marinated chicken pieces on top of the winter melon.
- Scatter shredded conpoy and julienned ginger over the chicken and winter melon.
- Mix light soy sauce, sugar, reserved conpoy soaking liquid, and water in a small bowl, then pour over the ingredients in the dish.
- Steam the dish over high heat for 15-18 minutes, or until chicken is cooked through and winter melon is tender.
- Serve immediately.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.