Stir-Fried Chicken and Melon

Mut Gua Chau Gai Pin

Preparation info

    • Difficulty

      Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

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

  1. Add the chicken to the marinade, stir well, and allow to marinate at room temperature for 1 hour.
  2. 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