Showing posts with label Bitter Gourd Chicken in Bean Paste Sauce. Show all posts
Showing posts with label Bitter Gourd Chicken in Bean Paste Sauce. Show all posts

Bitter Gourd Chicken in Bean Paste Sauce - a tasty Chinese dish from Penang that is not as bitter as it sounds and makes one ask for more.

For those who are put off by the name 'bitter' given to this gourd or may have eaten it before and found it true to its name, let me assure you that this recipe will surely change your mind. The bitter taste is so slight that you will not really notice it and the overall tastiness of the dish makes one ask for more. I will be showing you how the Hokkiens in Penang cook this; simple and yet tasty.  I grew up eating this because this is one of the common dishes on our dinner table.  

Bitter Gourd Chicken in Bean Paste Sauce
200g chicken breast (skinless and boneless)
200g bitter gourd (bitter melon)
4 pips garlic
30g fresh ginger
1 fresh red chilli (optional)
1 tsp light soya sauce
1 tsp cornflour
1/2 tsp salt
1 tbsp fermented soy bean paste ( taucheo)
1 tbsp sesame oil
3/4 cup hot water or a bit more

  • Slice chicken across the grain into small diagonal pieces (1/2 cm width). Marinate with soya sauce and cornflour.
  • Quarter the bitter gourd, remove the seeds and slice diagonally into 1/2 cm width.  Mix thoroughly with salt, set aside for 15 minutes and then rinse with water.  Gently squeeze excess water.
  • Slice chilli diagonally and shake or scrape off seeds.
  • Mince garlic and ginger.
How to cook
  1. Saute minced garlic and ginger over medium low heat until nearly brown.  Add bean paste and saute until fragrant.
  2. Add chicken and chilli, fry over medium high heat until meat changes colour. Pour in 3/4 cup hot water and bring to a boil.
  3. Stir in bitter gourd and cook for about 2 minutes or until cooked but still firm. Taste and add a bit more hot water if needed.  Chicken should be tender and not overcooked.
  4. Serve with rice.
** Choose bitter gourd that is big, plump and light green in colour.  This recipe serves 2 persons and only about half of the gourd is used.  If unable to get half, cook extra and keep leftovers in the refrigerator for the next day.  It will still taste good.


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