Chicken and Bitter Gourd Stew
Over a year ago
3,064 views
Ingredients
- 300-400g chicken thighs, or ½ a chicken
- 300-400g bitter gourd/bitter melon
- 1 tbsp sesame oil
- 1 tbsp tau cheo (soya bean paste)
- ½ tbsp black fermented beans (rinsed, patted dry and mashed slightly with a fork)
- 5 garlic cloves, peeled & bruised
- 5 sliced ginger
- pinch salt
- 1 tbsp chinese wine (shao hsing/hua tiao)
- to taste light soy sauce
- Sauce ----
- 1 cup Water
- ½ tsp dark soy sauce
- 1 tsp sugar
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Chicken and bitter gourd simmered in a clay pot with soya beans paste and fermented black beans.
Method
-
1
1. Cut the bitter gourd in half lengthwise. Use a spoon to scrap out the seeds and white pulp. Rub some salt on the flesh portion and leave for a few minutes before rinsing the salt off. This will remove some of the bitterness (skip this step if you like it bitter). Slice the bitter gourd in half lengthwise again, then cut it to 2.5cm (1 inch) vertical slices.
2. Heat sesame oil in clay pot, stir fry tau cheo & fermented black beans until fragrant, about 30 seconds.
3. Add chicken pieces, bitter gourd, garlic and ginger. Stir fry until the chicken is no longer pink on the surface.
4. Add sauce ingredients. Bring to a simmer. Cover claypot with lid and simmer for about 15 minutes.
5. Season to taste with light soy sauce or salt, if needed. If you like, add a splash of Chinese wine to the cooked stew as a finishing touch, and off the flame when you smell the lovely aroma of the wine.
Similar Recipes
View all similar
Comments (0)