Saw this recipe in one chinese magazine and thought I would like to try this simple and yet delicious dish. I have not tried using winter melon as a savory dish but many times as sweet dessert/cooling tea. I love the idea of steaming it with luncheon ham and chinese mushrooms sandwiched between the melon. The winter melon absorbed in the tasty chicken stock as it was being steamed. Every mouthful is delicious. As usual , I don't understand a word of the chinese characters in the recipe but I tried to understand by just looking at the pictorial step by step guide LOL! Who knows, my version may even taste better than the one in the book...ahem I am just kidding. Anyway, this is delicious as a savory dish. All the wonderful flavors were wonderfully absorbed into the melon comprising delicate flavors from the luncheon ham and mushroom. You can imagine the taste permeating your tongue with every bite! Read on for the simple preparation....
cut a slit in the center of the melon cube
and insert a slice of luncheon ham and chinese mushroom
arrange them neatly in a bowl and pour
chicken stock until the melon cubes are
3/4 submerged in the chicken stock, cover with
a piece of aluminium foil and
steam for 20 minutes in a boiling steamer
serve this hot from the steamer...mmm
All the wonderful flavors were wonderfully absorbed
into the melon comprising delicate flavors
from the luncheon ham and mushroom
Steamed Winter Melon In Chicken Stock
8 pieces winter melon - 2" X 2"
8 slices of luncheon ham
8 slices of chinese black mushroom - soaked and cleaned
1 cup of chicken stock to taste ( you can prepare this ahead )
Cut a slit ( do not cut to the bottom ) in the center of the melon cube and remove a thin slice of the melon and insert a slice of luncheon ham and chinese mushroom . Repeat the process until all the 8 pieces of melon are done. Arrange the sandwiched pieces of melon in a bowl and cover with a piece of aluminium foil and steam for 20-25 minutes in a boiling steamer. Serve hot with rice or serve as a stand alone dish.
* * *