Watermelon Chicken
Steam chicken with sweet watermelon, resulting in tender and juicy meat infused with fruity sweetness. A refreshing summer steamed dish.
Ingredients
10 items- Watermelon 1 (about 2-3 kg)
- Chicken (drumsticks or pieces) 500 g
- Ginger 3 slices
- Spring onions 2
- Cooking wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Salt 1 teaspoon
- Sugar 1 tablespoon
- Goji berries (optional) 10
- Water 50 ml
Nutrition
Steps （8 steps）
Wash the watermelon. Cut off the top about 1/4 of the way down. Scoop out most of the flesh (leave some inside). Rinse the inside of the shell and drain.
Place chicken pieces in a bowl. Add shredded ginger, spring onion sections, cooking wine, light soy sauce, salt, and sugar. Mix well and marinate for 15 minutes.
Fill the watermelon shell with the marinated chicken and the marinade. Add soaked goji berries and about 50 ml water. Do not overfill.
Put the top piece back onto the watermelon. Secure with toothpicks or small bamboo sticks to prevent too much steam from entering.
Bring water in a steamer to a boil. Place the watermelon pot in a large bowl or deep dish (to collect juices). Steam over high heat, then reduce to medium heat and steam for about 60 minutes.
Steam until the chicken is tender and can be easily pierced with chopsticks, and the watermelon skin becomes soft and translucent. Turn off the heat and remove.
Carefully take out the watermelon pot. Remove the toothpicks, open the top, and garnish with chopped spring onions or cilantro.
Scoop out chicken and watermelon flesh to serve. Enjoy the savory-sweet broth as well.
Tips
Choose a watermelon with intact skin and a stable bottom. Adjust steaming time according to the size of chicken pieces. The scooped watermelon flesh can be juiced or used for dessert. The steaming liquid is very flavorful, do not discard.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.