Butter Chicken and Cloud Pumpkin

Overview

You can use native chicken, which tastes particularly fresh.

Wash and chop the chicken into pieces and set aside.
Cut the cloud pumpkin into wedges and slice the onion and set aside.
After heating the pan, add oil and sauté the onions until fragrant. Dish them up and set aside.
Saute ginger and garlic until fragrant, add chicken and stir-fry.
Add rice wine, sugar and soy sauce and stir-fry for a while, add a little water (enough to cook the chicken pieces), cover the pot and cook until the chicken pieces are cooked.
Add the cloud pumpkin and stir-fry. When the cloud pumpkin is seven ripe, add the onion.
Add cornstarch and water, mix thoroughly, pour into the pot and stir-fry.
Serve once the onions, cloud squash and chicken are cooked.