Ok, it is bitter gourd again. Did I not mention I love them and is looking for different ways to cook this vegetable??
I saw this recipe on my favorite website Pig Pig’s corner, and instantly got inspired by it. Initally I had bought chicken and then realized that Missy does not really like chicken, so I got spareribs instead. So that was my first adaptation to this recipe.
She has suggested to use soya bean paste to marinade the chicken, and to spice up things a little, I used half Japanese soya bean paste ( the kind you use for miso soup), and half chili soya bean paste. That is my second adaptation.
I had fun playing around with this dish and let my imagination went wild a little. What can I say?? I was in my adventurous mode. I hate to toot my own horn….but I do love the taste of the dish. Next time, when Missy is not eating at home, I shall try the chicken instead….
I have to credit Pig Pig’s for her inspiration, so here is the original recipe from her site:
Steamed Bitter Gourd Chicken
By Pig Pig’s Corner
Prep time: 15 mins
Marinate time: 1 hr
Cook time: 20 mins
Yield: serves 3
- 550 g bone-in chicken pieces
- 25 g (about 18) red dates – de-seeded, cut into half.
- 1 bitter gourd (about 400 g) – seeds and white spongy stuff removed, thinly sliced.
- 1 thumb size ginger – cut into matchsticks
- 1 1/2 tbs Taucu (fermented soy bean paste)
- 1/2 tbs light soy sauce
- 1 tbs Shaoxing wine
- 2 tsp sesame oil
- 1/4 tsp white pepper powder
- 2 tsp cornstarch
- For bitter gourd, Cut into half lengthwise and remove the seeds and white spongy stuff. Thinly slice then soak in salted water for about 15 mins to reduce the bitterness slightly. Drain and rinse away the salt.
- Mix together chicken, red dates and marinade ingredients. Leave to marinate for at least 1 hr.
- Before steaming, mix together 3/4 of the bitter gourd and chicken then place in steaming bowl. Arrange the rest of the bitter gourd on top.
- Steam on medium low heat for about 20-25 mins or until done.