Braised Winter Melon with Oyster Sauce

Peel the winter melon and cut it into cubes no larger than 2 cm.

Heat the oil in a wok or pan, add the melon, and shallow-fry, turning slowly, for 2 minutes until the surface turns golden. Remove to a large bowl.

In the remaining oil, add the minced ginger, light soy sauce and oyster sauce and stir-fry for 15 seconds.

Return the melon and stir-fry for 30 seconds. Add boiling water to just cover the melon and boil over high heat for 10 minutes.

Add the dark soy sauce for color and keep cooking until the melon is soft and a chopstick slides in easily.

Add the chicken bouillon powder, cooking wine and scallion and stir-fry for 30 seconds, then lift the melon back into the large bowl.

Keep the sauce in the pan, stir in the starch slurry, bring to a boil, and pour the thickened sauce over the melon.