Name: Stir-Fried Chicken and Melon
Cuisine: China
Ingredients: ½ pound skinless, boneless chicken breasts, trimmed and cut thinly across the grain on the diagonal into 2-inch slices, ¼ inch thick; 1 teaspoon light soy sauce; ¾ teaspoon grated ginger; ½ teaspoon salt; 1 teaspoon sesame oil; Pinch of white pepper; 4 scallions, white portions only, cut into ½-inch pieces; ½ honeydew melon, cut into 1-inch-square slices, ¼ inch thick (about 1¼ cups); ½ cup snow peas, with strings removed, and each pod cut crosswise on the diagonal into 3 pieces; 1 tablespoon minced garlic; ½ cantaloupe, cut into 1-inch-square slices, ¼ inch thick (about 1¼ cups); ¾ teaspoon sugar; 1½ teaspoons white wine; 2 teaspoons oyster sauce; ¼ teaspoon salt; 3 tablespoons peanut oil; 2 teaspoons cornstarch

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This recipe, one of Canton’s favorite summer preparations, contains both honeydew and cantaloupe, which the Cantonese call by the same name, mut gua, literally, “honey melon.” For the dish to be at its best, the melons should be ripe and sweet but very firm. Use the flesh of the melon closest to the seeds; it will be sweeter.

Ingredients

½ pound skinless, boneless chicken breasts, trimmed and cut thinly across the grain on the diagonal into 2-inch slices, ¼

Method

Add the chicken to the marinade, stir well, and allow to marinate at room temperature for 1 hour.
Place wok over high heat for about 45 seconds. Add 1 tablespoon of the peanut oil. Swirl it around with spatula to coat sides of wok. Add the