Chicken With Bitter Melon
Chicken with Bitter Melon
1 lb. chicken breast, deboned and skinned, cut into thin slices
1 T. cornstarch
2 T. rinsed salted black beans, rinsed
6 cloves garlic
1 t. fresh ginger
6 medium size bitter melon, about 8 C.s
1 medium size onion, slice thin
½ C. chicken broth
2 T. cornstarch mixed with 2 T. water
1 T. oyster sauce
½ t. sugar
pinch of pepper
½ t. salt
6 T. vegetable oil, or olive oil
MARINADE:
2 T. dry sherry
1 T. soy sauce
1 T. sesame oil
¼ t. salt
1 T. fresh ginger, crushed
½ t. sugar
Mash together the black beans, garlic and ginger, make a paste.
Marinate chicken pieces in marinade for abour 1 hour.
Coat chicken with 1 T. cornstarch
Rinse and clean bitter melon, remove seeds. Cut in half lengthwise, then cut across thin slices.
Boil a quart of water in a pot, add bitter melon and boil for about 3 or 4 minutes. Drain in a colander.
Heat oil. Brown 1/2 of the black bean paste for 30 seconds. Add the chicken. Stir fry for 2 or 3 minutes. Remove from the wok.
Brown rest of black bean paste for 30 seconds. Add onion. Stir fry for about 30 seconds. Add bitter melon. Stir fry for 3 or 4 minutes. Add chicken broth and seasonings. Cover and simmer for few minutes.
Slowly stir in cornstarch-water paste. Heat until sauce thickens and glazes the vegetable mixture. Add the chicken and mix it.
