Recipe Ingredient
- 200g bittergourd
- 300g chicken wings, chopped into bite-sized pieces
- 1 tsp chopped garlic
- 2 tbsp oil
- 5 water chestnuts, sliced
- 3 dried Chinese mushrooms, soaked to soften and sliced thickly
- 1 red chilli, seeded and shredded
- 2 stalks spring onions, cut into sections
- 50g carrot, cut into 3cm long strips
- Marinade (A)
- 1/4 tsp salt
- 3/4 tsp sugar
- 1/4 tsp pepper
- 1 tsp light soya sauce
- 1 tsp sesame oil
- 1 tsp corn flour
- 2 tbsp water
- Sauce (B)
- 2 tbsp oyster sauce
- 1 tbsp light soya sauce
- 3/4 tsp salt
- 1 tsp sugar
- 1/4 tsp pepper
- 1 tbsp sesame oil
- 150ml water
- 1 tsp corn flour
Instructions
- Cut bittergourd into half lengthwise and with a sharp edged spoon, scrap out the red seeds and cottony pith until no trace of white is left inside the gourd halves. Cut into thick slices and then into 3cm lengths.
- Sprinkle a generous helping of salt over the cut slices.
- Toss slices around in the salt but be careful not to break them. Next, wash the slices of gourd under running water. As you do this, squeeze the gourd gently as this will get rid of some of its bitter juices. Drain the gourd.
- Season chicken with marinade (A) and leave aside for at least 30 minutes.
- Heat oil and fry chicken for 1-2 minutes.
- Remove and put aside. Add garlic into remaining oil and fry for 30-40 seconds. Add bittergourd slices and mushrooms. Pour in sauce ingredients and bring to a boil. Cover and cook for 2-3 minutes.
- Return chicken to the wok and add in water chestnuts, carrot and chilli. Cook for 5-6 minutes or until sauce is thick. Add spring onions then dish out and serve.
