Ocassionally still have to cook eventhough none of us in the family like it but my younger son beginning to learn how to eat bittergourd. At times I will fry with egg, not too bad, is acceptable to me.
I was told by my mom that lighter green of bittergourd not so bitter.
Ingredients
3 whole chicken leg, remove skin, cut into pieces
1 large bittergourd, cut remove seeds, rub with salt
Minced garlic
Slice ginger
1 tbls fermented black bean (tow see)
1.5 tbls yellow bean paste (taucheong)
Marinate Chicken:
1.5 tbls soy asauce
1 tbls Shoaxing wine
1/2 tbls cornstarch
1/4 tsp pepper
Sauce/Seasoning (mix in bowl):
1 tbls soya sauce
1 tbls oyster sauce
1 tsp sugar
1/4 tsp salt
1 cup water
Method
Blanch cut bittergourd for about 1 minute, set aside
Heat up wok, pour in 2 tbls oil, saute half minced garlic and ginger slice
Add chicken till cook half done, set aside
Heat wok, add little bit more oil, put in remainder garlic and ginger
Follow by taucheong and tow see till fragrant
Then bittetgourd, follow by chicken
Simmer with water till chicken is cooked thoroughly.
If you prefer a thicker gravy, stir tapioca flour with a bit water, add onto the simmering sauce
Eat with sambal belacan will give you the extra kick.
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