Wineshark Cooking Class - Double-boiled Figleaf Gourd with Blaze Mushroom 姫松茸魚翅瓜盅

Ingredients (for 2):

• Figleaf gourd - 1 
• Chicken - 1
• Ginger - 3 slices
• Dried blaze mushroom - 60 g
• Bamboo shoot - 1
• Chinese ham - 50 g
• Salt - 1/8 tsp
• White pepper powder - 1/8  tsp
• Sugar - 1/2 tsp
• Sesame oil - 1 tsp

Procedures:

1. Soak the dried blaze mushroom in warm water for 30 minutes.

2. Cut the Chinese ham into shreds.

3. Peel the bamboo shoot.

4. Blanch the bamboo shoot in hot water for a while. Then remove.

5. Cut the bamboo shoots into shreds.

6. Cut off the top of the figleaf gourd and then remove the pulp and seeds.

7. Remove all the seeds from the pulp.

8. Put the soaked blaze mushroom in the chicken stock. Then add the soaking water, avoid pouring all in at once to sieve off the sediments. Cook for 30 minutes.

9. Cook the gourd pulp in hot water until transparent. 

10. Sieve off the water and flush in cold water. Squeeze dry.

11. Remove the blaze mushroom and cut into shreds.

12. Put the gourd in a pot with boiling water to cook for 15 minutes. 

13. Heat up the chicken stock with blaze mushroom water, then add in the shredded blaze mushroom.

14. Add in the gourd pulp and bamboo shoots, continue to cook for a while.

15. Add in the Chinese ham and season with salt, sugar, white pepper powder. When done, turn off the heat and add in sesame oil. Mix well.

16. Pour into the gourd and serve.