| Servings |
people
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Ingredients
- 1 sugar pumpkin about 3 lbs
- 3 tbsp rice wine
- 1/2 tsp Chinese five-spice powder
Sauce
- 2 tbsp premium soy sauce
- 1 tsp sesame oil
- 1 tbsp oyster-flavored sauce
- 1/2 tsp chili sauce
- 2 tbsp cooking oil
- 8 oz boneless skinless chicken breast (thinly sliced)
- 1/2 yellow onion thinly sliced
- 6 fresh shiitake mushrooms thinly sliced
- 2 tsp cornstarch mixed with 4water
Ingredients
Sauce
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Instructions
- Preheat oven to 375 degrees F. Cut off top of pumpkin, scoop out seeds and a portion of pumpkin flesh (to make room for filling). Set aside pumpkin top.
- Rub inside of pumpkin with wine and Chinese five-spice powder. Place pumpkin on a parchment-lined baking sheet. Bake in pre-heated oven until pumpkin is almost cooked, 30 – 40 minutes.
- While pumpkin is baking, combine sauce ingredients in a small bowl; set aside.
- Remove pumpkin from oven. Reduce heat to 350 degrees F.
- Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add chicken; stir fry for 1 minute. Add onion and mushrooms; stir-fry for 2 minutes. Stir in sauce; mix well. Add cornstarch solution; cook, stirring, until slightly thickened.
- Spoon stir-fry mixture into pumpkin. Add the top, return pumpkin to 350 degree F. oven. Bake until pumpkin is tender, about 25 minutes.
Recipe Notes
© Yan Can Cook, Inc. 2022
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.