Chicken, Pepper & Pumpkin Stew

Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes



150g chicken breast meat (cut into strips)

200g pumpkin (cut into thick pieces)

5 cloves garlic (skinned)

20g old ginger (sliced)

½ tsp white peppercorn (crushed)

½ tbsp bean paste


½ tbsp light soy sauce

1 tbsp homemade glutinous rice wine

1 tsp corn flour


150ml water

½ tsp sugar

½ tsp salt

Preparation Instructions:

  1. Mix chicken strips with marinade and set aside for 15 minutes.
  2. Heat up 1 tbsp cooking oil + 1 tbsp sesame oil in a skillet. Add in garlic, saute until golden brown. Add in sliced ginger, stir-fry until fragrant.
  3. Add in bean paste and white peppercorn, and stir-fry for a while. Add in chicken strips and stir-fry till fragrant.
  4. Add in pumpkin and seasonings, and simmer till the chicken is fully cooked.



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