Wineshark Cooking Class - Braised Hairy Gourd with Dried Scallops 珧柱燜節瓜

Ingredients (for 4):

• Hairy gourd - 600 g
• Conpoy - 20 g
• Ginger juice - 1 tbsp
• Garlic - 1 tsp
• Chicken stock - 1 cup
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Sesame oil - 1/2 tsp
• Corn starch - 1 tsp

Procedures:

1. Peel the hairy gourd and cut into strips, removing the pulp. 

2. Soak the conpoy in 1/2 cup of water to soften, then break into shreds. 

3. Steam the conpoy together with the water after adding the ginger juice and sugar for 10 minutes. 

4. Heat the wok to medium heat with 2 tbsp of oil, then add the garlic finely and cook until fragrant.

5. Add the hairy gourd and cook until about 80% done.

6. Add the conpoy and the sauce, mix well.

7. Add the chicken stock. Turn up the heat and cook until the stock boils. Then turn down the heat and cover with lid to cook for 15 minutes.

8. Remove the hairy gourd and place on the serving dish.

9. Add the corn starch with water to thicken the sauce. Add sesame oil and then pour back on the hairy gourd on the serving dish.