Pumpkin with Minced Chicken Recipe
This pumpkin with minced chicken recipe combines tender pumpkin slices with savory ground chicken flavored with ginger, cornstarch, chicken bouillon, and a rich dashi sauce. It’s a quick and nourishing dish that blends comforting sweetness with umami depth.
What You Will Need
Ingredients
- 90 g chicken, ground/minced
- 500 g pumpkin, peeled and cut into 12 thick slices
- 1 Tbsp. cooking oil
Marinade
- shredded ginger
- 2 tsp. cornstarch
Seasoning
- 2 tsp. Lee Kum Kee Chicken Boullion Powder
- 2 cups water
- 1 tsp. sugar
Sauce Mix
- 1 Tbsp. Lee Kum Kee Chicken Marinade
- 1 Tbsp. bonito flakes
- 2 cups dashi (bonito stock)
Made with
Lee Kum Kee products
How to make it
-
Marinade chicken with shredded ginger and cornstarch. Set aside.
-
Make a stock by boiling Lee Kum Kee Chicken Bouillon Powder, water, and sugar.
-
Once the stock comes to a boil, add pumpkin and cook for about 10 minutes until soft. Take out carefully and arrange on 4 individual serving bowls.
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In a wok, stir-fry minced chicken in 1 Tbsp. oil, or until cooked.
-
Stir in sauce mix (Lee Kum Kee Chicken Marinade, bonito flakes, dashi/bonito stock) and heat through.
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