Fragrant Bitter Gourd Chicken
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Fragrant Bitter Gourd Chicken

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Level

moderate

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Cooking

52 min

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Preparation

20 min

Ingredients

Servings

8
Chicken
jumbo sized
1
Lotus Leaves
blanched
2
Bitter Gourd
cut into thick strips
200 g
Pineapple
cut into thick strips
200 g
Chicken Stock
150 ml
Salted Soy Beans
whole
50 g
Garlic
minced
3 cloves
Red Chilli Padi
halved lengthwise
2
Red Chillies
large sized, deseeded and cut into chunks
2
Corn Starch
mixed with water
Red Chillies
for garnish
Coriander
for garnish
Spring Onions
for garnish
Sugar
1 tbsp
Cooking Oil
1 tbsp

How to cook

Prepare the chicken

  • Remove the spare parts from the chicken cavity.
  • Rinse and clean the chicken.

Prepare the lotus leaves

  • Blanch 2 lotus leaves in hot water and rinse.
  • Stack the lotus leaves.

Marinate the chicken

  • Place the chicken belly down on the stacked lotus leaves.
  • Season both the inside and outside of chicken with salt then set aside.

Start cooking

  • In a heated frying pan, add oil and sauté garlic, salted soy beans and red chilli padi till fragrant.
  • Add the bitter gourd and pineapple, and fry for 2 minutes over medium-high heat.
  • Add the red chillies and chicken stock, then bring it to a boil.
  • Add sugar, then thicken the mixture with corn starch.
  • Pour the mixture over the chicken and wrap it firmly with the lotus leaves.
  • Fold aluminium foil into a long strip, then wrap the foil around the leaves to secure it.
  • Steam for 45-50 minutes.
  • Remove from the steamer then unwrap the foil and lotus leaves before serving.
  • Garnish with coriander, spring onions and red chillies.
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