📝 About This Recipe
This classic Cantonese-style braise transforms the humble, cooling winter melon into a luxurious, translucent delicacy that absorbs the deep, savory essence of a master stock. By slow-simmering the melon with dried scallops and earthy shiitake mushrooms, the fruit’s mild flesh becomes incredibly tender and infused with a rich, oceanic umami. It is a comforting, elegant dish that showcases the sophisticated Chinese technique of using high-quality dried seafood to elevate simple vegetables.
🥗 Ingredients
The Aromatics & Proteins
- 2 lbs Winter Melon (peeled, seeds removed, and cut into 2-inch thick wedges or rectangles)
- 4-5 pieces Dried Scallops (Conpoy) (soaked in warm water for 2 hours, then shredded)
- 6 pieces Dried Shiitake Mushrooms (soaked until soft, stems removed, sliced in half)
- 3 slices Ginger (smashed slightly to release oils)
- 3 cloves Garlic (finely minced)
- 2 stalks Spring Onion (white parts cut into 1-inch lengths, green parts reserved for garnish)
The Braising Liquid
- 2 cups Chicken Stock (high-quality or homemade preferred)
- 1/2 cup Mushroom Soaking Liquid (strained to remove grit)
- 1.5 tablespoons Oyster Sauce (premium brand for best flavor)
- 1 tablespoon Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Shaoxing Rice Wine (adds a nutty, floral aroma)
- 1 small piece Rock Sugar (about the size of a marble, for a glossy finish)
- 1/4 teaspoon White Pepper (ground)
Thickening & Finishing
- 1 tablespoon Cornstarch (mixed with 2 tablespoons water to create a slurry)
- 1 teaspoon Sesame Oil (toasted)
- 2 tablespoons Vegetable Oil (for initial searing)
👨🍳 Instructions
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1
Begin by prepping your dried ingredients. Soak the dried scallops and shiitake mushrooms in separate bowls of warm water for at least 2 hours. Once soft, shred the scallops by hand and slice the mushrooms, reserving the mushroom soaking liquid.
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2
Prepare the winter melon. Peel the thick green skin until the light green/white flesh is exposed. Remove the pithy center and seeds, then cut the melon into uniform 2-inch cubes or thick rectangular slabs.
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3
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or a clay pot over medium-high heat.
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4
Sear the winter melon pieces on two sides for about 2-3 minutes until they develop a very slight golden crust. This helps the melon hold its shape during the braise. Remove and set aside.
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5
In the same pot, add the ginger slices, white parts of the spring onion, and minced garlic. Sauté for 1 minute until fragrant but not browned.
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6
Add the shredded scallops and sliced shiitake mushrooms to the pot. Stir-fry for 2 minutes to intensify their umami aroma.
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7
Deglaze the pot with the Shaoxing rice wine, scraping up any flavorful bits from the bottom.
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8
Return the winter melon to the pot and pour in the chicken stock, reserved mushroom liquid, oyster sauce, light soy sauce, and rock sugar.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Braise for 25-30 minutes. The melon is ready when it is completely translucent and a skewer can pass through it with zero resistance.
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11
Carefully remove the melon pieces with a slotted spoon and arrange them on a deep serving platter, leaving the liquid in the pot.
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12
Taste the braising liquid. If it's too thin, turn the heat up to medium to reduce it slightly for 3 minutes. Stir in the white pepper.
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13
Whisk the cornstarch slurry once more and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens into a glossy glaze.
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14
Turn off the heat and stir in the toasted sesame oil for a final hit of fragrance.
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15
Pour the thickened sauce and the scallop/mushroom mixture over the arranged winter melon. Garnish with the reserved green spring onions and serve immediately.
💡 Chef's Tips
Do not skip the searing step; it prevents the melon from turning into mush during the long braise. Always strain your mushroom soaking liquid through a fine-mesh sieve or coffee filter to ensure no grit enters the sauce. If you can't find dried scallops, you can substitute with dried shrimp (hebi) for a similar, though slightly more pungent, seafood profile. Winter melon is very bland on its own, so ensure your chicken stock is well-seasoned; if using low-sodium stock, you may need an extra pinch of salt. For a vegetarian version, omit the scallops and oyster sauce, using vegetarian mushroom sauce and extra shiitake mushrooms instead.
🍽️ Serving Suggestions
Serve as part of a multi-course Chinese dinner alongside steamed jasmine rice to soak up the sauce. Pairs beautifully with a crisp, dry Riesling or a pot of hot Jasmine tea to cut through the richness of the umami. Accompany with a spicy stir-fry, like Kung Pao Chicken, to provide a cooling contrast in flavor and temperature. Add a side of blanched bok choy or gai lan for a vibrant green visual contrast on the table.