Steamed Chicken & Pumpkin

Ingredients:

• 2 whole Chicken Breasts, cut into cubes.
• 1 kg Pumpkin (Kabocha or Butternut), peeled and cut into small thumb-sized cubes.
• 1 tbsp Feng He Garden First Extract Soy Sauce
• 1 tsp Ghee Hiang Sesame Oil
• The Rub: A pinch of salt, Cooking Wine, White pepper, and Cumin powder.
• 1/4 Onion (sliced thinly) or Scallions for garnish.
  

Method:

1. The Prep: Cut the pumpkin into small cubes. Ensure the chicken cubes are slightly larger than the pumpkin so they cook at the same rate.
2. The Massage: In a large, wide plate, combine the chicken cubes with salt, Cooking Wine, cumin powder, white pepper, and Feng He Garden First Extract Soy Sauce. Gently give the chicken a "massage" to ensure the spices penetrate the lean breast meat.
3. The Mix: Add the pumpkin cubes and sliced onions to the plate. Toss everything together and let it marinate for at least 30 minutes to develop the flavor.
4. The Steam: Cover the plate with tin foil (to keep the chicken moist and prevent water from dripping in). Place in a steamer with cold water. Bring to a boil and steam on high for about 30 minutes until the pumpkin is soft and "waxy".
5. The Bloom: Remove from the steamer. Drizzle with Ghee Hiang Sesame Oil and a sprinkle of whole cumin seeds for extra crunch and aroma.
6. The Wait: Let it rest for 10 minutes before serving; the pumpkin will soak up the remaining savory chicken essence.