Sunday, August 12, 2012

Braised Chicken with Bitter Gourd 苦瓜焖鸡肉

For this dish, I picked up a tip from my parents' helper when I was in Singapore a few months ago; that is, to use a lot of onions to braise this dish of bitter gourd and chicken.

A very tasty dish with the hint of bitter notes balanced with the sweetness of "melted" onions, and savory chicken.

A home-cooked dish/food 家常菜 like this appeals to me personally as it brings comfort and satisfaction during meal times.

Braised Chicken with Bitter Gourd 苦瓜鸡肉
1/2 medium/big onions
3-4 thin slices of ginger
1 tbsp ginger very fine "matchsticks" strips
3 cloves garlic
10-12 pieces bite-size chicken marinated with 2 tsp soy sauce, 2 tbsp Chinese cooking wine, drizzle sesame oil
1 bittergound, remove seeds in the core and slice to bite-sizes (soak in salted water for about 15 minutes to remove bitterness)
2-4 tbsp soy sauce

Directions: sweat the onions and ginger, then add the chicken and garlic, fry the mixture. Add soy sauce and fry them with the chicken and onion mixture. Add some water to partially submerge the chicken. Simmer at medium-high heat till chicken is cooked. Add in bitter melon and simmer again till bitter melon is cooked. Salt and white pepper to taste.

Very good with plain rice or congee.

Tag: ,

An Escape to Food on Facebook