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Recipe Pumpkin with Minced Chicken

Pumpkin with Minced Chicken

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    15mins

Holiday 30 minutes Fusion Chicken Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 90 g chicken, ground/minced
  • 500 g pumpkin, peeled and cut into 12 thick slices
  • shredded ginger
  • nori

Marinade

  • 2 tsp. cornstarch

Seasoning

  • 2 tsp. Lee Kum Kee Chicken Boullion Powder
  • 2 cups water
  • 1 tsp. sugar

Sauce Mix

  • 1 Tbsp. Lee Kum Kee Chicken Marinade
  • 1 Tbsp. bonito flakes
  • 500 ml dashi (bonito stock)

Made with
Lee Kum Kee products

Chicken Marinade 410ml

Soy Sauce, Marinade Sauce

Chicken Marinade
Chicken Bouillon Powder, 277g, Can

Bouillons

Chicken Bouillon Powder

How to make it

  1. Marinade chicken with cornstarch. Set aside.
  2. Make a stock by boiling Chicken Bouillon Powder, water, and sugar.
  3. Once the stock comes to a boil, add pumpkin and cook for about 10 minutes until soft. Take out carefully and arrange on 4 individual serving bowls.
  4. In a wok, stir-fry minced chicken in 1 Tbsp. oil, or until cooked.
  5. Stir in sauce mix (Chicken Marinade, bonito flakes, dashi/bonito stock) and heat through.

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