Savory Baked Pumpkin with Chicken & Mushrooms

Fri, 23 Jun 2023 07:00:22 +0000

Servings4 people

Ingredients

Sauce

2tbsp premium soy sauce
1tsp sesame oil
1tbsp oyster-flavored sauce
1/2tsp chili sauce
2tbsp cooking oil
8oz boneless skinless chicken breast (thinly sliced)
1/2 yellow onionthinly sliced
6 fresh shiitake mushroomsthinly sliced
2tsp cornstarch mixed with 4water

Instructions

Preheat oven to 375 degrees F. Cut off top of pumpkin, scoop out seeds and a portion of pumpkin flesh (to make room for filling). Set aside pumpkin top.
Rub inside of pumpkin with wine and Chinese five-spice powder. Place pumpkin on a parchment-lined baking sheet. Bake in pre-heated oven until pumpkin is almost cooked, 30 – 40 minutes.
While pumpkin is baking, combine sauce ingredients in a small bowl; set aside.
Remove pumpkin from oven. Reduce heat to 350 degrees F.
Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add chicken; stir fry for 1 minute. Add onion and mushrooms; stir-fry for 2 minutes. Stir in sauce; mix well. Add cornstarch solution; cook, stirring, until slightly thickened.
Spoon stir-fry mixture into pumpkin. Add the top, return pumpkin to 350 degree F. oven. Bake until pumpkin is tender, about 25 minutes.

Recipe Notes

The post Savory Baked Pumpkin with Chicken & Mushrooms first appeared on Yan Can Cook.

芋頭糕 Taro Cake

Tue, 18 Apr 2017 07:03:35 +0000

Taro Cake

Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.

Servings20 squares

Ingredients

1 1/2pounds taropeeled and cut into 1/2-inch cubes
4tablespoons cooking oil
1 shallotchopped
3ounces dried shrimprinsed, drained, and chopped
6 dried black mushroomssoaked, stems removed, thinly diced
1 Chinese sausagechopped
1stalk green onionchopped
2cups rice flour
1 1/2cups water
1/2cup potato starch
1/2teaspoon salt
1 1/2cups boiling water
1/4cup chili sauce

Seasonings

2teaspoons sugar
1/8teaspoon white pepper
2tablespoon soy sauce
1teaspoon sesame oil

Instructions

Microwave taro on HIGH for 8-10 minutes or until softened. Lightly mash and set aside.
Heat wok over high heat until hot. Swirl in 1 tablespoon oil to coat sides.
Add shallot, shrimp, mushrooms, sausage, and green onion; stir-fry for 1-2 minutes and set aside.
Combine rice flour and water; use a whisk to break up lumps. Add potato starch, salt and boiling water and stir. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly.
Pour taro mixture into a greased rectangular casserole. Cover and steam over high heat for 30 minutes or microwave on MEDIUM for 10-12 minutes or until set.
Unmold taro cake onto cutting board. Cut in half lengthwise and into 2-inch squares.
Heat wok over medium heat until hot. Swirl in remaining oil to coat sides. Pan fry taro squares for 2 minutes on each side or until light brown. Serve with chili sauce.

Recipe Notes

From Blissful Cooking by Martin Yan. 2001.

The post 芋頭糕 Taro Cake first appeared on Yan Can Cook.

chili sauce - Yan Can Cook

Savory Baked Pumpkin with Chicken & Mushrooms

芋頭糕 Taro Cake