Braised Chicken and Bitter Gourd in Spicy Black Bean Sauce
This Braised Chicken and Bitter Gourd in Spicy Black Bean Sauce is a classic with a twist. Red chilies make the sauce even more flavorful.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ lbs boneless, skinless chicken thighs ((cut into bite size pieces) (675g))
- 1 medium bitter gourd
- 1 tbsp salt
- 2 tbsp vegetable oil
- ½ cup water ((120ml))
- 2 tbsp fermented black beans ((rinsed and drain))
- 2 tbsp fermented soy beans
- 2 red chilies ((cut into small pieces))
- 2 inch ginger ((peeled and cut into small pieces) (60g))
- 3 cloves garlic
- 1 tsp sugar
Instructions
- 1
Cut bitter gourd in half lengthwise. Scoop out seeds and cut each half crosswise into ¼ inch thick slices. Place bitter gourd slices in a bowl.
- 2
Sprinkle salt onto sliced bitter gourd and allow it to sit for 30 minutes. This is to draw out some of the bitter juices from the gourd. Rinse and drain.
- 3
Pound all spice paste ingredients except sugar in a mortar and pestle into a paste. You can use a blender instead.
- 4
Transfer to a bowl and add the sugar. Set aside.
- 5
Heat vegetable oil in a medium sized clay pot or pan. Stir in spice paste and fry for 3 to 4 minutes until fragrant.
- 6
Add chicken and continue to stir fry for another 3 to 4 minutes until opaque and coated with sauce.
- 7
Pour in water, cover, and bring it to a boil. Reduce heat and allow it to simmer on low for 15 minutes.
- 8
Do give it a stir occasionally.
- 9
Finally, add prepared bitter gourd.
- 10
Cover and continue to cook for another 10 minutes. Do stir occasionally.
- 11
The sauce should thicken. Turn off heat and serve immediately with steamed rice.