Chicken in the melon

1 serving


boil the prepared chicken for 30 minutes in a small amount of salted water with the addition of rice wine over a very low heat. remove the chicken, remove the skin, keep the broth. Wash the food, wipe it dry, cut off the top from the fruiting pedicle. clean the seed mass with a spoon and remove so much melon pulp that the chicken fits in the resulting space. put the chicken in the melon, pour some chicken broth in the same place and fix the cut top of the melon with the help of wooden rays. place the melon in a large deep pan and steam in a small amount of water for approximately
1. 5 hour. at the same time, the pan cover should be crushed with some load so that steam does not come out. pour the melon. cut it and remove the chicken. divide the bird into portions and lay on a dish. scrape the melon flesh off the peel with a spoon and serve in a separate piano. during the meal, each guest lays slices of chicken meat and melon flesh and eat with boiled dry rice without seasoning or butter.