Foodie

Tuesday, December 30, 2008

Bitter Gourd Braised Chicken in Black Bean Sauce



Bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver. Definitely an acquired taste, many do not like it cos of the bitterness but those who like it, say that it is 'kum' in cantonese - a special sweetness.


Ingredients:

2 Chicken thighs - cut into bite-size
1 bitter gourd
3 tbsp oil
MARINADE
1 tbsp Dry sherry/shaoxing wine
1 tsp Cornstarch
2 tsp Thin soy sauce
1 tsp Sugar
1/4 tsp pepper
SAUCE
2 tsp Fermented black beans
3 cloves garlic, minced
1/2 inch ginger - minced
2 shallots - minced
1/2 tsp Brown sugar
2 tsp Black soy sauce
3/4 cup Chicken stock
1 tsp Cornstarch plus 1 tbsp water
Method:

Cut bitter gourd in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard.
Cut into 1 inch squares, and blanch for 3-4 minutes in boiling water to which a little salt has been added. Drain
Marinate chopped chicken with the marinate ingredients for 20 - 30 minutes
Rinse fermented black beans.
In bowl, combine and mash black beans , ginger,shallots,garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.
Heat wok with 1 tbsp oil and when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry until fragrant and aromatic.
Add bitter gourd, and saute. When sauce boils, add cooked chicken; toss to combine.
Cover the wok and cook until chicken is tender.
Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough.
Toss ingredients until sauce thickens.
Dish out and serve hot with white rice


Serves

5 comments:

pigpigscorner said...

Definitely one of my favourite dishes!

Anonymous said...

Delish, I like to
add some hot
chilli paste, minced fresh chilli OR
chilli oil to make
it that extra bit
hot.

ivy said...

hi Lily...

Happy New year.....ilove blog and reallly appreciate your unselfish ways of sharing your recipes with everybody...Can see that you are a very seasoned chef by the way how you reply your fans and indeed I am impressed by your replies and can only say one thing.....bravo!!!...Lily...

I've tried some of your recipes and truly enjoyed your nam yue pork spareribs .....simply delicious and it's truly a very simple and versatile recipe.I made it for a Xmas party and instead of an hour marination I marinade the meat overnite,to be used for the next day for the dinner..I only had praises singing to me that night....Thanks Lily.....

Love ya....God bless ya and your family..

Nathan said...

I got introduced to bitter melon through Filipino friends, they say it's good for controlling diabetes to, I actually love it!

I will try your recipe sometime

~ Jade ~ said...

Love bittergourd! Yum Yum. Dropping by to wish you and your family a Blessed New Year!

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