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Monday, August 15, 2016


Whenever you see the post title with 'EZCR', this means easy Chinese recipes.  All these recipes are inspired or adapted from Chinese TV Cook Shows where they share many simple, easy and homey home-cooked food which very Chinese, tasty and rather healthy too.
Like this dish here, it has a combination of only 2 main ingredients, with simple seasoning and no oil is used.  The fats come from the chicken skin.  Can I consider this healthier than processed oil?  Would appreciate if readers can give me some tips so that I can modify to make it a healthier recipe.

This dish isn't that spicy as you may think but it's good with rice or porridge.
2 chicken whole leg - deboned with skin intact - cut bite size pieces
200 gm winter melon - skin removed and sliced
some chopped garlic, red chilli and spring onions
1 tbsp each light soy sauce, cooking wine and spicy hot bean paste [dao ban jiang]
1 tsp sugar to taste
some water
dash of sesame seed oil [I omit]

  1. Heat up a non-stick wok, pan fry chicken pieces [skin side down first] until brown.  Flip over to fry the meat side.  Push aside.
  2. Add in the winter melon to fry until brown, add in garlic.  Saute until aromatic before adding the seasoning.
  3. Stir to mix well, add in water, bring to boil and simmer until sauce is reduced or thick.
  4. Lastly, stir in some chopped red chilli and spring onions. 
  5. Dish up to serve.  


Veronica Ng said...

Hi Kimmy this dish looks delicious! I've never cook winter melon this way. Must try one day. Thanks for sharing.

Kimmy said...

Hi Veronica, me too didn't know that winter melon can be pan fried to brown until I came across this recipe. It's good to add melons to meat dishes for a change.

Phong Hong said...

Kimmy, this dish looks delicious. I don't mind the natural oil from the chicken. As for winter melon, I only know the candied one. If you ask me how the fresh one looks like, I don't know. hah..hah..

Kimmy said...

Hi Phong Hong, winter melon is 'tung kwa' in Hokkien and commonly use in soups. Seldom cooked this way. These days, I do cook with pork lard too, especially for frying vegetables and noodles. I noticed that I'm using less fats [going back to basics, my grandma's era].

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