I first tasted this dish when I was giving tuition to my colleagues' kids as a favor for a period of time. Since we went directly after work to her mother-in-law's place, it was a blessing to eat good home-cooked food there. And every time I tasted something good, I will asked her how she cooked it, especially those I thought my Dad would like. It's simple but a good variation from the normal way of how bitter gourds are cooked.
1/2 large bitter gourd or a small one, cut length wise into four and cut further into large chunks
1 boneless chicken thigh fillet, sliced into equal size as the bitter gourd
1/2 tablespoon fermented black beans, rinsed and chopped roughly
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 or 2 chili padi, finely minced (optional)
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
- Heat up about 2 tablespoons of oil in a hot pan and briefly stir fry the minced ginger, garlic, fermented black beans and chili until fragrant.
- Add in the chicken thigh fillets and cooked until just changed color.
- Add in the bitter gourd chunks and mix well. Add in the dark soy sauce and oyster sauce before adding enough water to just cover the ingredients.
- Turn to medium heat to simmer for about 10 minutes or until bitter gourd is soft (or to your preference).
- Season with salt to taste before serving with rice.