Stuffed Winter Melon With Ham Recipe
An empty belly is a great cook and Stuffed Winter Melon With Ham is a great way to fill it. I prepare this yum Stuffed Winter Melon With Ham as a Side Dish every month or even more often. It is always prepared with Vegetable as the key ingredient. I bet you haven't tried any Chinese dish like Stuffed Winter Melon With Ham. Note this Stuffed Winter Melon With Ham, otherwise you might regret your decision later.
Ingredients
2 lbs winter melon slice
1/2 lb ground pork
1 stalk scallion, finely chopped
1 Tbs ginger juice
1 tsp salt
1 tsp Chinese rice wine
2 tsp tapioca starch
1 tsp sesame oil
1/4 tsp white pepper
1/2 lb Smithfield ham
1/2 cup chicken broth
1/8 tsp salt
1/4 tsp white pepper
2 tsp tapioca starch dissolved in 2 Tbs water
Directions
Peel the skin and discard the seeds from the winter melon slice.
Cut into double slices 1 inch (2.5 cm) wide, 1 1/2 inches (4 cm) long, and 1/3 inch (8 mm) thick.
Mix the ground pork with the marinade ingredients listed above.
Stir in one direction.
Cut the ham into 20 long, thin slices measuring 1/2 inch (1.5 cm) wide and 1 1/2 inches (4 cm) long (the ham does not have to be cooked first).
Put 1/2 Tbs of the pork mixture and one slice of ham into each double slice of winter melon. (The ham should be on top of the pork mixture.)
Arrange all the stuffed winter melon (stuffed side down) in a shallow bowl.
Add 1/2 cup chicken broth to the bowl.
Put the bowl in a steamer and steam 20 minutes.
Strain and save the broth from the bowl.
Turn the bowl with the drained stuffed winter melon upside down on a serving platter.
Bring the broth to a boil in a wok or sauce pan.
Season with 1/8 tsp salt and 1/4 tsp pepper to taste.
Stir in the tapioca starch mixture until broth thickens.
Pour it over the winter melon.
Cut into double slices 1 inch (2.5 cm) wide, 1 1/2 inches (4 cm) long, and 1/3 inch (8 mm) thick.
Mix the ground pork with the marinade ingredients listed above.
Stir in one direction.
Cut the ham into 20 long, thin slices measuring 1/2 inch (1.5 cm) wide and 1 1/2 inches (4 cm) long (the ham does not have to be cooked first).
Put 1/2 Tbs of the pork mixture and one slice of ham into each double slice of winter melon. (The ham should be on top of the pork mixture.)
Arrange all the stuffed winter melon (stuffed side down) in a shallow bowl.
Add 1/2 cup chicken broth to the bowl.
Put the bowl in a steamer and steam 20 minutes.
Strain and save the broth from the bowl.
Turn the bowl with the drained stuffed winter melon upside down on a serving platter.
Bring the broth to a boil in a wok or sauce pan.
Season with 1/8 tsp salt and 1/4 tsp pepper to taste.
Stir in the tapioca starch mixture until broth thickens.
Pour it over the winter melon.
