Simmered Winter Melon And Chicken In Soup With Two Kinds Of Dashi Stock

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock using 14 ingredients and 9 steps. Here is how you can achieve it.

I rearranged this staple Japanese dish to suit my preferences.
I made it so it's delicious served either warm or cold.

Please adjust the saltiness to your liking.
Add green beans or green vegetables, which add a fresh burst of colour to the dish.
If you have time, keep this dish in the pot for a while until it's cooled. The flavours will settle in and become even tastier. Recipe by John Lee Cooker

Ingredients and spices that need to be Take to make Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock:

1. 1/4 Winter melon
2. 1 small Chicken thigh
3. 1/3 Onion
4. 1/2 Carrot
5. 1 tbsp Sesame oil
6. 1 thumb's worth Grated ginger
7. 2 tbsp Sake
8. 1/2 tbsp ●Weipa
9. 1 tsp ●Japanese soup stock (granules)
10. 400 ml ●Water
11. 1 tbsp ●Mirin
12. 1 tsp ●Salt
13. 1 tsp ●Soy sauce
14. 1 Black pepper or shichimi spice

Steps to make to make Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock

1. Cut the winter melon, onion, carrot, and chicken into bite-sized pieces.
2. Add the sesame oil and ginger into a frying pan, and turn on the heat to low. Fry the ginger until fragrant.
3. Add the chicken, and turn up the heat to medium. Stir-fry until both sides change colours.
4. When the colours have changed, add the vegetables. Briefly stir-fry until everything is coated with the oil.
5. Swirl in the sake, and mix briefly.
6. Add the ● ingredients, and bring to a boil. Skim off the scum, simmer for about 10 minutes over medium heat, and done!
7. It's also delicious to sprinkle on some black pepper or shichimi spice to your liking!
8. I garnished this dish with mitsuba This is also delicious!
9. When you are using chicken broth from boiled chicken, substitute Weipa Chinese chicken stock paste and water with it.
   
   https://cookpad.com/us/recipes/143249-moist-boiled-chicken

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