- Halve the bittergourd lengthwise. Remove the seeds and cut into 3mm slices at a slant. Sprinkle salt into bittergourd slices and leave aside for five minutes. Rinse off salt and drain.
- Heat oil in a wok and fry garlic fill fragrant. Add black bean paste. Stir-fry well, then add chicken and bittergourd.
- Add seasoning and mix. Stir-fry for one to two minutes. Pour in water and bring to a boil. Reduce heat and simmer covered until gravy turns thick. Dish out and serve with hot plain rice.
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