1 x 1.5 kg (3 lb) chicken, cut into joints
1 1/4 cup (1/2 pint) 300 ml water
2 tablespoons sherry salt
1 watermelon
1 1/4 cup (1/2 pint) 300 ml water
2 tablespoons sherry salt
1 watermelon
method
1. Put the chicken joints in a saucepan and pour over the water and sherry. Add salt and bring to the boil. Simmer for 30 minutes.
2. Remove lid from the watermelon and scoop out enough of the flesh to make room for the chicken joints and cooking liquid.
3. Put in the chicken and liquid and add more salt. Replace the 'lid' and secure it with skewers.
4. Put the melon in a large pot and steam or simmer gently for 1 1/2 hours, or until the skin of the melon turns yellow.
5. Try not to break the melon when serving as it is all delicious.
2. Remove lid from the watermelon and scoop out enough of the flesh to make room for the chicken joints and cooking liquid.
3. Put in the chicken and liquid and add more salt. Replace the 'lid' and secure it with skewers.
4. Put the melon in a large pot and steam or simmer gently for 1 1/2 hours, or until the skin of the melon turns yellow.
5. Try not to break the melon when serving as it is all delicious.
serving amount
serves 4 - 5
rate this recipe
6.8
out of 10
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