Braised Bitter Gourd with Chicken
Prep time
Cook time
Total time
Tender chicken thighs with bitter gourd braised with light soy sauce, oyster sauce and fermented black beans cooked in a claypot.
Author: Yvonne Oh (adapted from Hawkers' Fair Simplified)
Recipe type: Chicken and Vegetable Recipe
Cuisine: Chinese
Serves: 4
Ingredients
- 2 chicken thighs - skin removed and cut into pieces (about 400 g)
- 1 small bittergourd (about 400 g) - remove seeds and cut into thick strips
- 1 small carrot - cut into slices
- Ginger (20 g) - cut into thin pieces
- 3 cloves garlic - minced
- Oil for frying - 2 tbsp
- Seasonings
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1½ tbsp fermented black beans
- Shaoxing wine
- 150 ml water
- 1 tbsp cornstarch (mixed with 3 tbsp of the gravy from the stew to make a slurry. Use more cornstarch if you want a thicker sauce)
- Salt to taste
- Cooking equipment
- Claypot or wok
Instructions
- To reduce the bitterness, rub bitter gourd slices with salt. Let sit for 10 - 15 minutes then rinse. If you don't mind the bitter taste, you may skip this step.
- Heat up oil in a wok or claypot. Stir-fry bitter gourd and carrots for about 3 minutes. Remove and set aside.
- Add ½ tbsp of oil if required. Stir-fry garlic, ginger and fermented black beans till fragrant. Add chicken and fry till the surface is no longer pink.
- Return the bitter gourd and carrot slices to the claypot. Pour in seasonings and mix everything well. Add water. It may seem a little but the gravy will be just nice when the stew is done. Cover and bring to a boil. Then reduce heat and simmer for about 15 to 20 minutes until the chicken is tender.
- Have a quick taste. Adjust seasonings or liquid if necessary. Add salt to taste. Once you're satisfied with the taste, pour in the corn starch slurry to thicken. Finish off with a splash of shaoxing wine.
Cooking Notes
The chicken in this recipe can be replaced with pork ribs if preferred.
Recipe by Souper Diaries at https://souperdiaries.com/claypot-chicken-with-bitter-gourd/