Bittergourd with Chicken Thigh

    Bittergourd isn't usually my favorite type of vegetables but the bitterness is removed by stir-frying with chicken and fermented black beans!


    Central Region, Singapore
    1 person made this


    • 300g chicken thigh, chopped
    • 1 tbsp rice wine
    • 1 1/4 tbsp light soy sauce
    • ½ tsp sugar
    • 1 tbsp cornflour
    • 320g bittergourd, cut in half, seeds removed
    • Oil
    • 20g fermented black bean
    • 10g garlic, mashed
    • 40g mushroom, sliced
    • ¼ tsp salt
    • 40g spring onion, cut


    1. Chop up the chicken thigh and marinate in 1 tbsp light soy sauce, sugar, cornflour for 15 minutes.
    2. Cut the bittergourd into 0.5cm thick pieces.
    3. In a pot of hot oil, allow the chicken thigh to cook for about 2-3 minutes under medium heat and then remove from oil.
    4. Heat oil in wok and add fermented black beans, garlic, mushrooms and bittergourd. Stir-fry under medium heat until fragrant.
    5. Add in rice wine, chicken thigh, salt and ¼ tbsp light soy sauce. Stew for 10-15 minutes until the sauce thickens. Garnish with spring onions. Serve.

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