Stuffed Pumpkin Blossoms - By Chef Subodh Upadhyay
Delight in the exquisite flavors of Stuffed Pumpkin Blossoms, a culinary masterpiece by Chef Subodh Upadhyay.
Ingredients:
• Pumpkin Flowers - 6-8 Nos.
• Chopped Chicken - 100 gms
• Chopped Ginger - 5 gms
• Oyster Sauce - 5 gms
• Rice Wine - 1 tsp
• Sesame Oil - 1 tsp
• Spring Onion - 5 gms
• Chopped Onion - 2 gms
• Salt - To Taste
For the Sauce:
• Dark Soy Sauce - 30 ml
• Vinegar - 5 ml
• Onion - 2 gms
• Fresh Red Chilli - 1 No.
• Sugar - 3 gms
Method:
1. Prepare the Sauce:
• Mix soy sauce, vinegar, onion, chilli, and sugar.
• Let the mixture sit for 15 minutes.
• Strain the sauce and set aside.
2. Prepare the
Flowers:
• Clean and wash the pumpkin flowers.
3. Prepare the
Filling:
• Combine chopped chicken, chopped ginger, oyster sauce,
rice wine, sesame oil, spring onion, and chopped onion.
• Add salt to taste.
4. Stuff and Cook:
• Stuff the flowers with the chicken mixture.
• Steam the stuffed flowers for 5-6 minutes.
5. Serve:
• Arrange the steamed flowers on a plate.
• Pour the prepared sauce over the flowers.
• Garnish with microgreens.
Enjoy your Stuffed Pumpkin Blossoms!