Soy-braised winter melon

Peel and deseed the melon, cut pieces no larger than 2 cm and dry their surfaces. Prepare ginger and scallion; gradually mix cool water into the starch to make a flowing slurry.

Warm the oil over medium heat, add melon in batches and start a 2 min check, turning carefully until lightly golden. Remove to a bowl and avoid introducing water into hot oil.

Briefly take the pan off heat to lower its temperature. Cook ginger in the remaining oil, then gently mix in light soy and oyster sauce. Return the melon and carefully add hot water around the edge to just cover the food; never pour water into a pan containing only hot oil.

Bring to a steady bubble and start a 10 min first check. Add dark soy and continue until a skewer easily passes through the center; add a little hot water if needed. The timer cannot replace the tenderness check.

Add chicken seasoning, wine and scallion, mix and heat through, then lift out the melon. Re-stir the slurry and add it gradually to the remaining sauce while stirring; stop when bubbling and lightly spoon-coating, without forcing in all the slurry.

Pour the hot sauce over the melon and serve warm.