Stewed chicken and bittergourd

    55 mins

    This is a very delicious dish that goes well with rice or porridge.


    Central Region, Singapore
    1 person made this

    Serves: 5 

    • 300g chicken thigh, chopped
    • 1 tbsp light soy sauce
    • 1 tbsp cornflour
    • 1 bittergourd, cut into chunks
    • 1 tbsp preserved soybeans
    • 3 cloves garlic, chopped
    • 4 mushrooms, sliced
    • ½ tsp salt
    • 1 tbsp rice wine

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Marinate chicken thigh with 1 tbsp each of light soy sauce and cornflour for 30 minutes.
    2. Pan-fry the chicken thigh under medium heat until the chicken loses its pinkness. Check that the chicken is cooked by inserting a fork. If the fork comes out easily, it is cooked.
    3. In a wok, fry the bittergourd, preserved soybeans, garlic and mushrooms under medium heat for about 2 minutes or until fragrant.
    4. Add in the chicken thigh, salt and rice wine and mix well. Cover the wok and allow it to sit for 10-15 minutes. Serve.

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