Ingredients
50 g chicken broth, 500 g (about 1 lb) winter melon, 10 canned button mushrooms, 25 g ham.
Seasonings
Pepper, lard, chicken fat, cooking wine, salt, sugar, MSG, and wet cornstarch slurry, each to taste.
Instructions
1. Scrape off the thin outer skin of the winter melon (keep the green layer intact), remove the seeds, wash, and cut into connected double slices 1.5 cm thick and 6 cm long, placing them on a plate; slice the ham into thin pieces 0.5 cm thick and 5 cm long, and place on a plate.
2. Fill a pot with water and bring to a boil, then add the winter melon and cook until tender. Remove and rinse under cold water to cool.
3. Place a slice of ham between each piece of winter melon, repeating until all ham is tucked inside the melon. Arrange the stuffed melon pieces (cut side down) in a bowl, then add salt, MSG, lard, and some chicken broth. Steam until the winter melon is tender and fully infused with flavor.
4. Heat the wok over high heat and add an appropriate amount of lard. Splash in the cooking wine to aromatize, then pour in the remaining chicken broth and the fresh mushrooms. Strain the liquid from the steamed winter melon into the wok (the melon should be inverted onto a serving plate). Add salt, MSG, sugar, and white pepper to the wok. Once the broth comes to a boil, taste and adjust the seasoning. Thicken with a thin slurry of water and cornstarch, then drizzle with chicken fat. Remove the bowl from the serving plate, pour the sauce over the winter melon slices, and arrange the fresh mushrooms around the melon. This dish features tender, flavorful winter melon with the rich aroma of ham.