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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Marinate chicken thigh pieces with light soy sauce, sesame oil, cornstarch, and white pepper for at least 15 minutes.
2. Arrange winter melon slices at the bottom of a heatproof dish.
3. Place marinated chicken pieces on top of the winter melon.
4. Scatter shredded conpoy and julienned ginger over the chicken and winter melon.
5. Mix light soy sauce, sugar, reserved conpoy soaking liquid, and water in a small bowl, then pour over the ingredients in the dish.
6. Steam the dish over high heat for 15-18 minutes, or until chicken is cooked through and winter melon is tender.
7. Serve immediately.

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