Braised Chicken With Bitter Gourd
Malaysian Style Braised Chicken With Bitter Gourd
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Ingredients
- 500 g chicken, (skin removed, cut into bite size pieces, 2 whole legs)
- 1 bitter gourd, large , 500g
- 1 inch ginger, sliced thickly
- 2 tablespoon garlic, chopped finely
- 1 ½ tablespoons yellow bean paste, or taucho
- 1 tablespoon fermented black beans, rinse and drained
- 1 teaspoon cornstarch, + 1 tablespoon water for thickening
(Marinade)
- 1 tablespoon light soy sauce
- ½ tablespoon Shaoxing wine
- ¼ teaspoon white pepper
- ½ tablespoon cornstarch
(Seasoning) - mix together in a bowl
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 cup water
- Clean chicken with some salt, rinse and drained well. Remove skin from chicken and cut into bite size pieces.
- Mix well all ingredients for marinade into the chicken and marinade for about half an hour.
- Cut the bitter gourd in half lengthwise and scrape out the seeds with a spoon. Cut each half crosswise into 3 inch in length. Then cut each piece lengthwise into strips of about 3/4 inch in width. Rub the cut bitter gourd with salt.
- Bring a pan of water to a boil. Blanch the bitter gourd for about 1 minute. Drain and rinse the bitter gourd in cold water. Set aside.
- Heat up 2 tablespoons vegetable oil in a wok. Saute half the garlic and ginger until fragrant. Then add chicken. Stir fry chicken for about 3 minutes on medium high heat, or until chicken is half done. (Chicken begins to shrink and firm up). Dish the chicken out and set aside.
- Reheat wok and add a little bit more oil. When oil is hot, add in the remaining half garlic and ginger. Stir fry until aromatic and lightly browned. Then add the yellow bean paste and fermented black bean. Stir to mix well.
- Add in bitter gourd and saute, followed by the chicken pieces. Mix well together.
- Pour in the gravy mixture (seasoning), stir well and bring to a boil. Then cover, turn the heat to medium low and let simmer for about 20 minutes or until the chicken is tender and cooked through.
- Then add the cornstarch paste. Toss the chicken and the bitter gourd until sauce thickens.
- Dish out and serve hot with steamed rice.
Instructions
Enjoy!
Wash chicken and rinse well. Cut the chicken into bite size pieces.
Add light soy sauce into chicken pieces.
Followed by some white pepper.
And some cooking wine (optional).
Lastly add some cornstarch.
Mix well together and marinade for about 30 minutes.
Wash and rinse a large bitter gourd.
Halve the bitter gourd lengthwise and scrape out the seeds with a spoon. Cut each half crosswise into 3 inch in length. Then cut each piece lengthwise into strips of about 3/4 inch in width.
Rub the cut bitter gourd with salt.
Boil some water in a pan.
Blanch the bitter gourd for about 1 minute.
Drain the bitter gourd with a strainer.
Rinse the bitter gourd under cold running water. Then set aside.
Then prepare ingredients to make the seasoning.
Mix the seasoning ingredients in a bowl.
Then prepare ingredients to fry the chicken and bitter gourd.
Heat some vegetable oil in a wok.
Saute half the garlic and sliced gingers till fragrant.
Then add the marinated chicken. Stir fry over medium high heat till half cooked.
Dish out the chicken and set aside.
Heat a little oil in same wok. Add the remaining minced garlic and sliced ginger. Fry till aromatic and then add in the fermented black bean and yellow bean paste. Stir to mix well.
Toss in the blanched bitter gourd.
Followed by the fried chicken pieces. Mix well.
Pour in the gravy mixture and stir well.
Bring the gravy mixture to a boil.
Cover with a wok cover. Simmer ( under medium low heat) for about 20 minutes or until the chicken is tender and cooked through.
Then thicken the gravy with some cornstarch mixture.
Dish out onto serving plate and serve warm.
Taste real good with steamed rice.
SO ….. ENJOY!
