Ingredients Jump to Instructions ↓

  1. 1 large bitter gourd (wash, remove seeds, cut halved across the bitter gourd and then, cut to chunk bite sizes)

  2. 2 whole chicken legs (remove skin and cut to chunky bite sizes. You can keep the skin if you don't mind the dish slightly oily)

  3. 5 pieces dried chinese mushrooms (pre-soaked till soft and cut to two with stems discarded)

  4. 1 1/2 tablespoons tau cheo

  5. 4 cloves garlic (chopped)

  6. 2 tablespoons cooking oil (preferably palm oil)

  7. 1 cup warm water

  8. Seasoning

  9. 1 1/2 teaspoons dark soya sauce

  10. Salt to taste

  11. a pinch of sugar

Instructions Jump to Ingredients ↑

  1. Heat oil in wok and stir-fry garlic and tau cheo for 30 seconds. Add chinese mushrooms, chicken and bitter gourd and continue stir-frying till outer layer of chicken meat is cooked.

  2. Add seasoning and water enough to cover the ingredients. Bring to boil. Meanwhile, if you have a claypot, heat it up whilst waiting for the gravy to boil in the wok.

  3. Once the gravy is boiling, transfer contents into claypot and simmer for 15 minutes on medium heat till gravy reduced to your liking. If you do not have a claypot, simmer likewise.

  4. Serve hot with white rice.


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