Steamed Chicken and Spareribs in Pumpkin

Name: Steamed Chicken and Spareribs in Pumpkin (Chin kua shuang wei)
Cuisine: Chinese
Ingredients: 2 tablespoons oil; ½ teaspoon black pepper; 1 tablespoon salted bean curd juice (optional); 2 teaspoons ginger juice; 1 tablespoon chopped green onion; 1 tablespoon soy bean paste; 1-½ tablespoons wine; 3 tablespoons soy sauce; ½ teaspoons brown peppercorn; 2 tablespoons chopped green onions; 1 whole pumpkin (about 1-½ pounds); 1 cup flavored rice powder; 7 oz. chicken meat; 7 oz. pork spareribs

Chin kua shuang wei

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

7 oz. pork spareribs
7 oz. chicken meat
1 cup

Asia
Taiwan
Sichuan
Chungking
Shengtu

Method

Clean pumpkin outside, and then cut in half, remove seeds, and cut the rim into a zigzag pattern. Deep-fry pumpkin in oil for 4 minutes (to reduce the water and make it shine). Level off the bottom a little so that it can stand.
Cut spareribs into small pieces, put in a big bowl with chicken meat (don’t mix together), and marinate in marinating sauce for a ½ ho