Recipe | Cast Iron Recipes | Casserole Recipes | Mini Winter Melon Bowl

Ingredients:

Winter Melon, peeled	400g
Frozen Frog Leg, defrosted	2 pieces
Yunnan Ham, finely diced	60g
Dried Lotus Seed, soak for about 3 hours	8 pieces
Dried Conpoys, well soaked and shredded	2 pieces
Chicken Stock	400ml
Little bit of finely chopped coriander

Seasonings:

Cooking Method:

Marinade the frog with a little bit of all seasoning for about 20 minutes, set aside.
Remove seeds and core from winter melon, chop in large pieces and place them around inside the edge of your 14cm Round French Oven.
Add frog leg, Yunnan ham dice, shredded conpoy and lotus seed in the middle of the winter melon, put the lid on.
Pour water in another 24cm Round French Oven about a quarter full, bring to boil in low heat until boiling up;
Place the above 14cm Round French Oven into the 24cm Round French Oven, put the lid on, keep boiling up for 30 minutes under low heat, turn the heat off and set for another 5 minutes;
Finally sprinkle some fine chopped spring onion and coriander on top and serve hot with the whole Round French Oven.