500 grams (1.1ib) wax gourd
10 grams (1/3 oz) chicken breast
6 grams (1/5 oz) ham
3 grams (1/10 oz) scallops
10 grams (1/3 oz) mushrooms
10 grams (1/3 oz) bamboo shoots
10 grams (1/3 oz) carrots
10 grams (2 tsp) cooking wine
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) pepper powder
50 grams (3 1/2 tbsp) cooking oil
50 grams (2 1/2 tbsp) mixture of cornstarch and water
50 grams (3 tbsp) water
1.Remove the seeds from the wax gourd and cut it into wide slices 5 cm (2 inches) long. Use a ready-made wooden mold for Chinese cooking to shape the slices into balls. Make them hollow like bowls.
2.Chop the chicken breast, ham, scallops, mushrooms, bamboo shoots and carrots.
3.Heat the oil to 110-135ºC (230-275ºF) and put the chopped ingredients in the wok to stir-fry for 3 to 5 minutes. Add the water, salt, MSG, cooking wine and pepper. User half of the mixture of cornstarch and water to thicken the soup. Put on a plate.
4.Put the stir-fried ingredients into the hollow parts of the wax gourd placed on a plate. Steam for 8 minutes. Remove the wax gourd and put into another plate and put the soup in the original plate into the pot to bring to boil. Thicken it with the leftover mixture of cornstarch and water and then sprinkle on the steamed gourd.
Features: The dish looks beautiful and inviting both in color and in shape.