Tasty, easy, homely dish that is good with rice or porridge. My mother in-law used to cook this dish but I always avoid eating it dish, thinking that the bitter gourd is bitter and the meat could be bitter too. But, I know I was wrong after cooking this dish.
This dish tasted good, the chicken meat and bitter gourd aren't that bitter as I thought.
The original recipe uses chicken thighs but with chicken wings is as good. Tips - To prevent the bitter gourd from been too bitter, scrap off the inner white pith clean.
This dish is savoury, slight bitterness that complements well with the sweetness of the chicken meat and sauce.
Recipe Source – Hawkers’ Fair Simplified [modified]
½ bittergourd [about 200 gm] – seeded and white pith removed, cut into thick strips
50 gm carrot – cut thick strips
10 slices of ginger
3 chicken wings – cut into bite size pieces or use chicken thigh
200 ml water
Oil for frying
1 tsp sugar
1 tsp light soy sauce
1 tbsp oyster sauce
1 tsp shaoxing wine
1 tbsp fermented black beans – rinsed or fermented soy beans [taucheong]
- Heat some oil in a non-stick pan, sauté bitter gourd and carrots for several minutes. Dish up.
- Using the same wok, pan fry chicken wings until brown. Push aside. Add in ginger to fry until fragrant, then add in fermented black beans. Stir fry to mix.
- Add in the seasoning and return the bitter gourd to wok.
- Stir fry to mix well. Add in water, bring to boil, taste to adjust seasoning.
- Simmer until chicken and bittergourd are tender and sauce is thick.
- Dish up to serve with rice or porridge.I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe