Friday, June 27, 2008

Braised Chicken with Bitter gourd

I'm bowled over by everyone's comments! I never knew so many people were reading this blog.

Starting from this post, I will feature more regular recipes apart from soup recipes.

Today, let me share with you a simple chicken recipe. I love eating bitter gourd but not my husband. So if I thinly slice bitter gourd and fry it with egg (as an omelette), the bitterness still lingers.

Using the braising method, I find that bitter gourd is more palatable and easier to eat. Its taste is more mild.

Bitter gourd is a good vegetable for removing heatiness in the body (which is accumulated if you stay up late or have eaten too much meat or have taken one too many alcoholic drinks).

This is a recipe which serves 4 persons well. When I cook this, I cook more so that I can freeze the rest for dinner. It has a touch of gravy so it goes great with rice.

Braised Chicken with Bitter gourd

2 chicken thighs, chopped into bite-size OR 6 pairs of chicken wings - drummets included
1 whole bitter gourd, sliced thickly and with seeds removed (rub with a bit of salt when washing it under running water)
3-4 chilies, sliced thickly (remove seeds)
2 cloves garlic, minced fine
3 slices young ginger, minced fine
1 tablespoon fermented soya bean paste ('tau cheong' in Chinese)

1. Mix garlic, ginger and soya bean paste.
2. Heat up pan with oil. Fry this mix until fragrant.
3. Add in chicken. Coat well with soya bean paste.
4. Add bitter gourd and chillies.
5. Pour in enough water to cover chicken. Bring to a rolling boil, uncovered.
6. Cover pan, bring heat down to a simmer and simmer chicken until tender, about 20 minutes.
7. Season with a little sugar, pepper and soya sauce.
8. Before dishing up, thicken the gravy with 1 teaspoon cornflour mixed with a little water.