Chicken and Rock Shrimp with Winter Melon (冬瓜蝦仁雞, Dung1 Gwaa1 Haa1 Jan4 Gai1)

Rock shrimp has a very hard shell (“hard as a rock”, hence the name) and tastes like lobster. My local Asian market had a special price on rock shrimp, so I couldn’t resist buying some. You need about one lb. (500 g.) of whole rock shrimp to produce about ½ lb. (250 g.) of shrimp meat. Shrimp meat can be substituted for rock shrimp. Mixing seafood and meat is a classic combination in Chinese dishes. In this case, I used chicken together with the rock shrimp together with winter melon.

Enjoy!

Ingredients

½ lb.	250 g.	1 lb. whole rock shrimp, shelled, or shrimp meat (蝦仁, haa1 jan4); deveined
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ lb.	250 g.	Chicken thigh or breast meat (雞肉, gai1 juk6), cut into 1-inch (2.5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Winter melon (冬瓜, dung1 gwaa1), cut into ½-inch (15 mm.) cubes
3 stalks	3 stalks	Green onions (葱, cung1), cut into ½-inch (15 mm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lian How brand bean sauce (豆瓣醬, dau6 faan6 zoeng3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 tsp.	10 ml.	Corn starch (粟粉, suk1 fan2)
4 tsp.	20 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions (One+ Day Before Cooking)

1. If using frozen shrimp, thaw in the refrigerator overnight in a covered container. Take the shrimp out of the refrigerator, and wash, shell, and devein the shrimp. Rock shrimp might require scissors to remove the shell. Mix the shrimp meat with corn starch, ground white pepper, and sesame oil and allow to marinate for at least one hour or overnight in the refrigerator.
2. Prepare the chicken thigh or breast meat by removing any skin or bones, and cut into 1-inch (2.5 cm.) pieces. Wet with water and add baking soda to the chicken, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
3. Marinate the chicken in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Lian How Brand Bean Sauce
(豆瓣醬, dau6 faan6 zoeng3)

Preparation Instructions (Cooking Day)

1. If marinating the chicken and shrimp overnight, take it out of the refrigerator at least one hour before cooking.
2. Remove the tough outer skin from the winter melon and cut the flesh into ½-inch (15 mm.) cubes.
3. Crush the ginger and garlic in a garlic press and put into a small bowl.
4. Wash and cut the green onions into ½-inch (15 mm.) pieces.
5. Prepare and mix the sauce in a small bowl: add the Lian How brand bean sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the chicken pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the chicken in batches, so be sure to reheat the wok over high heat before adding more oil. Set the chicken aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the winter melon. Stir fry the ingredients before adding the shrimp, green onions, and the contents of the bowl with the chicken back into the wok. Stir fry all the ingredients together.
3. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.