Skip to main content
logo
Food Advertising by

Bitter Gourd Chicken


Bitter gourd aka Bitter melon is a tropical vegetable cultivated in China, Africa and South East Asia.  Scientific term for Bitter gourd is Momordica Charantia. There are 2 varieties of this bitter melon.  One is oblong and pale green in colour while the other is smaller, oval and has a darker green colour with more wart-like bumps.
This vegetable is enriched with nutrients, rich in magnesium, zinc, manganese, low in calories, cholesterol, sodium and saturated fats.  As the name implies it has a bitter taste and some people may not like it, but bitterness aside, try it for its nutritional virtues!  Do hop over to Wikipedia to know more about this ugly gourd!



Easy to cook ....... saute the chopped garlic and ginger, toss in the preserved black beans,toss in the chicken, preserved bean paste, stir-fry, simmer till cooked and you're done ...................







This dish goes well with white rice or  with plain white Teo chew porridge.

Ingredients
  • 300 gm free-range chicken, skin removed, cut into bite size
  • 250 gm bitter gourd
  • 5 pips garlic, pounded
  • 10 gm young ginger, pounded
  • 1 tsp each - preserved black bean, preserved bean paste, dark soya sauce and sugar
  • 1 cup water
  • 1 tsp cornflour + 2 tsp water to thicken
  • Salt to taste
Preparation
  1. Wash and cut up the bitter gourd in half length, scrape and discard the seeds.  Cut into 1/2 inch x 2 inch pieces.  Add some salt and set aside.
  2. Wash the chicken pieces, pat dry and season with some salt.
  3. Lightly pound the garlic, ginger and preserved  black beans.
  4. Saute some oil with the garlic, ginger and black beans till fragrant.  Add in the chicken pieces and bean paste, stir-fry for a few minutes.
  5. Add in 1 cup water, sugar, dark soya sauce and cook under high heat till it boils.  Cover the wok and lower the heat to medium low and let the chicken cook through.
  6. Meanwhile, squeeze out the salt water from the seasoned bitter gourd and give it a rinse.  This is to remove bitterness from the bitter gourd.  Drain and set aside.
  7. Remove the cover, add in the bitter gourd and cook till soft.
  8. Add in the cornflour mixture to thicken, fine tune to taste.
  9. Dish out and serve hot with rice or with plain white porridge.

Comments

  1. Looks very delicious! I must cook this for myself one day soon!

    ReplyDelete
  2. Bitter gourd! This is something you can't easily find here...my mum loves to stew the bitter gourd in a claypot together with dried shrimps and mushrooms.
    Braise them with chicken looks great too.

    ReplyDelete
  3. I love this dish too but the boys do not like bitter gourds so I don't cook it. Looks delicious!

    ReplyDelete
  4. I used to hate bitter gourd but now I love it! I like it this way too, so good with rice.

    ReplyDelete
  5. I love bitter gourd...but I have never had chicken with it...bookmarked and will surely give it a shot! Thanks for posting!

    ReplyDelete
  6. 3 hungry tummies
    It's delicious and bittergourd is nutritious too.

    Angie
    Braising with dried shrimps and mushrooms is interesting, must try one day.

    Jeannie
    Yes, most children don't like it because of its bitter taste.

    pigpigscorner
    I only acquired the taste not too long ago and now I love it!

    Jhonny walker
    You can also substitute with pork ribs, taste good too!

    ReplyDelete
  7. I really like this dish. Love the bitter gourd. This dish is very good with rice....mmm

    ReplyDelete
  8. my favourite green...the bitter gourd. I was crazy till I use it to fry vermicelli...have you tried it...taste awesome :)

    ReplyDelete
  9. I only like bitter gourd when cook in soup, stir fry so far I am stil not quite like it cos of the bitter taste :P

    ReplyDelete
  10. wish I liked bittergourd this looks great

    ReplyDelete
  11. i'm not a big fan of bitter gourd, but my family would love thid dish!!

    ReplyDelete
  12. MaryMoh
    Yes, I make this quite often. Cooling!

    Elin
    Chow bihun with bittergourd! Sounds interesting, and on 2nd thought, think it'll be great.

    Jess
    You season with some salt and after a while, when they've become limp, you squeese out the salt water, rinse with running water, helps reduce the bitter taste. My mum taught me.

    Chow and Chatter
    Have to acquire the taste.

    Anh
    Yes, not everyone likes it because it's bitter.

    ReplyDelete
  13. gimme bitter gourd anytime and i'll gobble them down. i love it even as a child despite its bitter taste.

    ReplyDelete
  14. Yum!!just had this the other day at my mom's, she made a huge pot. I took pics and will post that soon. Yours looks and sounds great! also love bitter melon soup :) like to drink that for a weekly tonic...so cleansing.
    Thank you,
    Lisa
    CookNg Sisters

    ReplyDelete
  15. petite nyonya
    Not many young children like bittergourd because of its bitterness!

    lishapisa
    Oh, I love bittergourd soup too!

    ReplyDelete
  16. nice recipe, i love bittergourd <3

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.