Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock

• 1/4 Winter melon
• 1 small Chicken thigh
• 1/3 Onion
• 1/2 Carrot
• 1 tbsp Sesame oil
• 1 thumb's worth Grated ginger
• 2 tbsp Sake
• 1/2 tbsp Weipa
• 1 tsp Japanese soup stock (granules)
• 400 ml Water
• 1 tbsp Mirin
• 1 tsp Salt
• 1 tsp Soy sauce
• 1 Black pepper or shichimi spice

1. Cut the winter melon, onion, carrot, and chicken into bite-sized pieces.
2. Add the sesame oil and ginger into a frying pan, and turn on the heat to low.
3. Fry the ginger until fragrant.
4. Add the chicken, and turn up the heat to medium.
5. Stir-fry until both sides change colours.
6. When the colours have changed, add the vegetables.
7. Briefly stir-fry until everything is coated with the oil.
8. Swirl in the sake, and mix briefly.
9. Add the ingredients, and bring to a boil.
10. Skim off the scum, simmer for about 10 minutes over medium heat, and done!
11. It's also delicious to sprinkle on some black pepper or shichimi spice to your liking!
12. I garnished this dish with mitsuba This is also delicious!
13. When you are using chicken broth from boiled chicken, substitute Weipa Chinese chicken stock paste and water with it.

melon, chicken thigh, onion, carrot, sesame oil, ginger, sake, weipa, japanese soup stock, water, mirin, salt, soy sauce, black pepper

Taken from cookpad.com/us/recipes/156451-simmered-winter-melon-and-chicken-in-soup-with-two-kinds-of-dashi-stock (may not work)