Ingredients:
500 grams (1.1ib) wax gourd
10 grams (1/3 oz) chicken breast
6 grams (1/5 oz) ham
3 grams (1/10 oz) scallops
10 grams (1/3 oz) mushrooms
10 grams (1/3 oz) bamboo shoots
10 grams (1/3 oz) carrots
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) pepper powder
50 grams (3 1/2 tbsp) cooking oil
50 grams (2 1/2 tbsp) mixture of cornstarch and water
50 grams (3 tbsp) water
Directions:
1.Remove the seeds from the wax gourd and cut it into wide slices 5
cm (2 inches) long. Use a ready-made wooden mold for Chinese
cooking to shape the slices into balls. Make them hollow like
bowls.
2.Chop the chicken breast, ham, scallops, mushrooms, bamboo shoots
and carrots.
3.Heat the oil to 110-135:C (230-275:F) and put the chopped
ingredients in the wok to stir-fry for 3 to 5 minutes. Add the
water, salt, MSG, cooking wine and pepper. User half of the mixture
of cornstarch and water to thicken the soup. Put on a plate.
4.Put the stir-fried ingredients into the hollow parts of the wax
gourd placed on a plate. Steam for 8 minutes. Remove the wax gourd
and put into another plate and put the soup in the original plate
into the pot to bring to boil. Thicken it with the leftover mixture
of cornstarch and water and then sprinkle on the steamed gourd.
Features: The dish looks beautiful and inviting both in
color and in shape.
Taste: Delicious.
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