Bittergourd with Chicken Thigh

Bittergourd with Chicken Thigh


1 person made this

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

pigcow Central Region, Singapore


  • 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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