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.
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.