serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Bitter
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 bitter melon
- 3 chicken thigh fillets, cut into 5 cm pieces
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine, plus 1 tbsp extra for frying
- ½ tsp cornflour, plus 1 tsp extra mixed with 2 tsp cold water
- 2 tbsp vegetable oil
- ¼ onion, thinly sliced
- 2 thin slices ginger, bruised
- 2 garlic cloves, roughly chopped
- salt, to season
- 1 tbsp fermented black beans
- pinch of sugar
- 1 bird's eye chilli, sliced (optional)
Instructions
- Slice the bitter melon in half lengthways and scoop out the seeds with a spoon. Combine the chicken pieces with the soy sauce, sesame oil, Shaoxing wine and cornflour.
- Heat a wok over high heat and add the oil. Fry the chicken until well browned, then remove from the wok. Add a little more oil if needed, then add the onion and ginger and toss for a few seconds, then add the garlic and fry until fragrant. Add the bitter melon and a pinch of salt, toss for about 1 minute then, add the black beans, extra Shaoxing wine, sugar and chilli. Toss to combine, then add the chicken and the cornflour slurry to the wok while tossing to thicken any liquid in the wok. Serve immediately.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Bitter
