1/2 tablespoon black fermented beans (rinsed, patted dry and mashed slightly with a fork)
1/2 chicken, or 300-400g thighs
5 garlic cloves, peeled and bruised
5 slices ginger
1/2 teaspoon dark soy sauce
1 teaspoon sugar
light soy sauce to taste (optional)
salt to taste
1 tablespoon Chinese wine (shao hsing/hua tiao)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:30min › Ready in:1hr
Cut the bitter gourd in half lengthwise. Use a spoon to scrape out the seeds and white pulp. Rub some salt on the flesh portion and leave for a few minutes before rinsing the salt off. This will remove some of the bitterness (skip this step if you like it bitter). Slice the bitter gourd in half lengthwise again, then cut it to 2.5cm (1 inch) vertical slices.
Heat sesame oil in clay pot, stir fry tau cheo and fermented black beans until fragrant, about 30 seconds.
Add chicken pieces, bitter gourd, garlic and ginger. Stir fry until the chicken is no longer pink on the surface.
Add the water, dark soy sauce and sugar. Bring to a simmer. Cover clay pot with lid and simmer for about 15 minutes.
Season to taste with light soy sauce or salt, if needed. If you like, add a splash of Chinese wine to the cooked stew as a finishing touch, and off the flame when you smell the lovely aroma of the wine.
1. If your claypot is not big enough to stir fry the chicken and bittergourd, stir fry them in a wok first (steps 2-4) and then transfer the contents of the wok to a clay pot to simmer.
2. If you do not have a claypot, you can still cook this dish using a regular wok or pot.