This is my mother’s recipe. I’ve never acquired the taste for bitter gourd all these years though I know it is packed with nutrients and goodness. I am informed that this dish – Chicken with Bitter Gourd is a favourite amongst many who like bitter gourd. I am also informed that the bigger and older the bitter gourd, the less bitter it is.
So, I thought why not I post it up here on this blog for those who like to eat chicken with bitter gourd but do not know how to cook it. My mum used the claypot to retain the warmth of the dish as well as to ensure that the chicken and bitter gourd continue to simmer slowly though it has been removed from the cooker. If you don’t have a claypot, it doesn’t really matter. Just serve it on a plate.
This is my mother’s recipe for Claypot Chicken with Bitter Gourd.
- 1 large bitter gourd (wash, remove seeds, cut halved across the bitter gourd and then, cut to chunk bite sizes)
- 2 whole chicken legs (remove skin and cut to chunky bite sizes. You can keep the skin if you don’t mind the dish slightly oily)
- 5 pieces dried chinese mushrooms (pre-soaked till soft and cut to two with stems discarded)
- 1 1/2 tablespoons tau cheo
- 4 cloves garlic (chopped)
- 2 tablespoons cooking oil (preferably palm oil)
- 1 cup warm water
- 1 1/2 teaspoons dark soya sauce
- Salt to taste
- a pinch of sugar
Heat oil in wok and stir-fry garlic and tau cheo for 30 seconds. Add chinese mushrooms, chicken and bitter gourd and continue stir-frying till outer layer of chicken meat is cooked.
Add seasoning and water enough to cover the ingredients. Bring to boil. Meanwhile, if you have a claypot, heat it up whilst waiting for the gravy to boil in the wok.
Once the gravy is boiling, transfer contents into claypot and simmer for 15 minutes on medium heat till gravy reduced to your liking. If you do not have a claypot, simmer likewise.
Serve hot with white rice.
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