Nyob Zoo!
Let’s welcome bitter melons back into the kitchen. Bitter melon is one of those ingredients you either dislike, do like, or in between. I actually don’t mind bitter melon depending on how it’s being used. One of my favorite ways to use bitter melon is in a stir fry. This bitter melon with chicken stir fry is so simple to make and pairs perfectly with rice. In Hmong Leeg we call this dish Dlib Ab Kib Ntsug Nqaj Qab. Dlib ab means bitter melon, kib ntsug means to stir fry with and nqaj qab means chicken. This was and still is my dad’s go to bitter melon dish. So give it a try if you are a fan of bitter melons.
Main ingredients
Bitter Melons: There are many types of bitter melons. You’ll see some light green to spiky ridged dark green colored ones to even white colored version. All bitter melons contain seeds which are usually removed before cooking. The tender leaves are also edible. Bitter melons can be eaten raw or cooked. The different types of bitter melon does have their level of bitterness. I find the light green ones to be less bitter than the Indian style dark green spiky ones. The white colored ones are probably the least bitter, making it a much more pleasant version to use if you desire just a hint of bitterness into the dish.
Bitter melons are used universally. You’ll see it in salads, soups, stews, stir fry, stuffed and baked, and so many more in many countries. Hmong people enjoys it in a soup, stir fried, stuffed, and or sliced raw in a salad. Stir frying is probably one of the most common ways Hmong people enjoys using it. Green skin bitter melons are my go to ones to use since they have just the right amount of bitterness for me.
Aromatics: Add in garlic and lightly smashed lemongrass stalks to give this stir fry some aromatics. Add peppers for some spice. 
Chicken: I love using chicken thigh for this dish. It’s juicer and richer in flavor. Utilizing the chicken skin is a must to give this stir fry texture and more flavor. Cook the chicken skin separately so you can crumble it on top at the end so it can retain it’s crispy texture. 
Cook the bitter melons until tender and has some coloring on it for extra flavor. Season with salt, golden mountain seasoning sauce, and salt.
Serve fresh & hot. Don’t forget to crumble the chicken skin on top before serving it over some fresh steamed rice. Enjoy!
Happy cooking!
-Cindy Her (C.HerCreations)
Bitter melon with chicken stir fry
Ingredients
- 1 lb bitter melon (seeds removed and sliced)
- 14 oz chicken thigh (about 3 chicken thigh skin/bone on cut into bite size pieces)
- 1/2 tsp salt (to season the chicken)
- 100 grams chicken skin (from about 3 chicken thigh)
- 1/4 cup garlic (minced)
- 1 whole lemongrass stalk (cut in half and lightly smashed)
- 2 bird's eye chili peppers (sliced) Add more if desire
- 1 Tbsp oyster sauce (22g)
- 2 tsp Golden mountain seasoning sauce (10g)
Instructions
- Cut the bitter melon in half (long ways) and remove the seeds. Face flat side down and slice into half rings about 1/4 inch thick.
- Remove the chicken skin and meat from the bone. Cut the meat into bite size pieces and set aside. Cut the chicken skin into rough big chunks (it will shrink as it cooks) and place it into a good stir fry pan. Cook the chicken skin on medium high heat and sprinkle with a little salt to season. Cook until the chicken skin is golden and crispy all around. Using tongs, remove the crispy chicken skin and let it cool off and set aside until ready to use. Reserve the chicken fat.
- Into the chicken fat, add in the lemongrass and garlic. Let it cook for about 2 minutes to release the aroma and then add in the chopped chicken thigh. Season with 1/2 tsp of salt. Stir fry until the chicken is fully cooked and a little brown on HIGH heat. Then add in the sliced bitter melon and cook for about 2 minutes or so. Then add in the oyster sauce and golden mountain seasoning sauce. Saute for 5 minutes or so until the bitter melons are cooked just tender and has some coloring to it. Finish with chopped chili peppers and mix. Turn off the heat and finish with crushed up chicken skin on top. Serve with fresh steamed rice.
