Stewed chicken and bittergourd

Stewed chicken and bittergourd


1 person made this

About this recipe: This is a very delicious dish that goes well with rice or porridge.

Nu Central Region, Singapore

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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