Double Phoenixes Hatched from One Egg
A classic Confucian cuisine, this dish uses winter melon as the 'egg' and two spring chickens as the 'phoenixes'. Slow-steamed for hours, the melon becomes translucent, the chicken fall-off-the-bone tender, and the soup incredibly savory. A spectacular centerpiece for any banquet.
Ingredients
14 items- Winter melon 1 (about 2 kg)
- Spring chickens 2 (each about 400 g)
- Jinhua ham 30 g
- Dried scallops 20 g
- Shiitake mushrooms, rehydrated 50 g
- Chicken broth 500 ml
- Ginger 15 g
- Spring onions 2
- Shaoxing wine 3 tbsp
- Salt to taste
- White pepper a pinch
- Rock sugar 10 g
- Dark soy sauce 1 tsp
- Goji berries a few
Nutrition
Steps （8 steps）
Wash the winter melon, cut off the top about 2 cm thick to form a lid. Scoop out the flesh with a spoon, leaving a wall about 2 cm thick. Carve simple patterns on the skin for aesthetics and to help absorb broth. Blanch the melon vessel and lid in boiling water for 2 minutes, then drain.
Clean the spring chickens, remove heads, claws, and wing tips. Split from the back and gently pound the backbone with a knife. Place chickens in a bowl with ginger, spring onions, Shaoxing wine, salt, white pepper, and a little sugar. Rub the seasoning evenly and marinate for at least 1 hour.
Soak dried scallops in warm water for 2 hours until soft, then shred. Rehydrate shiitake mushrooms and dice. Dice Jinhua ham. Optionally, prepare some diced sea cucumber or abalone to enhance the dish.
Remove the marinated chickens, rinse off the surface seasonings, and drain. Spread half of the ham, scallops, and mushrooms at the bottom of the melon vessel. Place the two chickens side by side on top, then cover with the remaining ham, scallops, and mushrooms.
Mix chicken broth with light soy sauce, dark soy sauce, rock sugar, and a pinch of white pepper. Pour into the melon vessel until the liquid reaches halfway up the chickens. Cover with the melon lid and secure with toothpicks around the edge.
Place the melon vessel in a large steamer or steam oven. Add hot water to reach about one-third up the vessel. Bring to a full boil over high heat, then reduce to medium heat and steam for about 2 hours. Add water as needed to prevent drying out. The melon is done when translucent and a chopstick can easily pierce the thickest part of a chicken thigh.
Remove the steamer, take off the toothpicks and lid. Scatter pre-soaked goji berries and scallions on top. Taste the soup and adjust seasoning with salt and white pepper. Finish with a few drops of chicken fat or sesame oil for fragrance.
Carefully transfer the melon vessel to a large serving plate. To serve, scoop out sections of melon and chicken along with the broth into individual bowls. The melon absorbs the rich flavors, and the chicken is supremely tender. A legendary banquet dish.
Tips
Steaming time must be sufficient for the melon to become soft and translucent. After blanching, rub the inside of the melon with Shaoxing wine to remove any raw taste. If you lack a large steamer, use a moist-heat oven or a deep pot with a rack. Side ingredients can be seasonal, but ham and scallops are key for umami.
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