Bitter melon with chicken stir fry
Bitter melon with chicken stir fry is savory, bitter in the best way, and perfect over fresh steamed rice. A quick and easy meal to make.
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.
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