Stir-fried Chicken with Bitter Gourd and Fermented Black Beans

Name: Stir-fried Chicken with Bitter Gourd and Fermented Black Beans
Total time: 45 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 300 g Chicken Leg; 0.5 tsp Salt; 0.25 tsp Black Pepper; 1 tbsp Shaoxing Wine; 1 tbsp Tapioca Starch; 1 tsp Sesame Oil; 300 g Bitter Gourd; 1 tsp Salt (for bitter gourd); 0.5 tbsp Fermented Black Beans (Douchi); 3 pieces Shallots; 2 cloves Garlic; 10 g Ginger; 1 piece Red Chili; 2 tbsp Cooking Oil; 0.5 tsp Fermented Black Bean Paste; 1 tbsp Oyster Sauce; 0.5 cup Water; 1 tsp Dark Soy Sauce; 1 tbsp Light Soy Sauce; 0.5 tsp White Sugar; 3 tbsp Cornstarch Slurry

A delicious and flavorful stir-fry featuring tender chicken, crisp bitter gourd, and aromatic fermented black beans. The bitter gourd is prepared to reduce its bitterness, creating a balanced and savory dish.

45 min 2 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

450

Calories

35g

Protein

25g

Carbs

25g

Fat

Scale recipe

2 servings

Original recipe

Ingredients21 items

Produce

🥒Bitter Gourd300 g

🧅Shallots3 pieces

🧄Garlic2 cloves

🫚Ginger10 g

🌶️Red Chili1 piece

Meat

🍗Chicken Leg300 g

Pantry

🍶Shaoxing Wine1 tbsp

🍚Tapioca Starch1 tbsp

💧Sesame Oil1 tsp

⚫Fermented Black Beans (Douchi)½ tbsp

🌻Cooking Oil2 tbsp

🫘Fermented Black Bean Paste½ tsp

🦪Oyster Sauce1 tbsp

💧Water½ cup

⚫Dark Soy Sauce1 tsp

🧂Light Soy Sauce1 tbsp

🍚White Sugar½ tsp

🥣Cornstarch Slurry3 tbsp

Spices

🧂Salt½ tsp

🌶️Black Pepper¼ tsp

🧂Salt (for bitter gourd)1 tsp

Instructions

1
Trim excess fat from the chicken leg, then chop it into bite-sized pieces.
2
Place the chopped chicken in a bowl, cover with clear water, and soak for approximately 10 minutes to remove any blood. Drain well.
10:00 timer
3
Marinate the drained chicken with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp Shaoxing wine, 1 tbsp tapioca starch (or cornstarch), and 1 tsp sesame oil. Mix well and set aside to let the flavors meld.
4
Halve the bitter gourd lengthwise, then use a spoon to scoop out all the seeds and pith. Cut the bitter gourd into four long strips, then slice diagonally into pieces, ensuring they are not too thin to prevent overcooking.
5
Place the sliced bitter gourd in a bowl, add 1 tsp salt, and mix thoroughly. Let it sit for about 15 minutes to draw out excess water and reduce bitterness.
15:00 timer
6
Finely chop the fermented black beans, shallots, garlic, ginger, and red chili. Keep them separate for now.
7
Rinse the salted bitter gourd under clear water to wash off the salt, then drain well.
8
Heat 2 tbsp cooking oil in a wok over high heat. Once the wok is hot, add the marinated chicken pieces and pan-fry until fragrant and lightly browned, rendering out some chicken fat. Remove the chicken and set aside, leaving the chicken oil in the wok.
9
Using the remaining chicken oil, add the chopped fermented black beans, shallots, garlic, ginger, and red chili to the wok. Sauté over low heat until very fragrant.
10
Add 1/2 tsp fermented black bean paste and 1 tbsp oyster sauce to the aromatics. Stir-fry until a fragrant sauce aroma develops.
11
Return the pan-fried chicken and the drained bitter gourd to the wok. Stir-fry everything together, then splash 1 tbsp Shaoxing wine around the edge of the wok.
12
Add 1/2 cup water, 1 tsp dark soy sauce (for color), and 1 tbsp light soy sauce. Stir well to combine.
13
Cover the wok and simmer over low heat for 2 minutes to allow the flavors to meld.
2:00 timer
14
Uncover and taste the dish. Adjust seasoning by adding 1/2 tsp white sugar and 1/4 tsp black pepper. Stir-fry until the sauce is well distributed.
15
Add the cornstarch slurry to thicken the sauce to your desired consistency (a thin consistency is recommended). Stir until the sauce coats the chicken and bitter gourd.
16
Drizzle a few drops of sesame oil (or scallion oil) for extra aroma. Give it a final stir and transfer to a serving dish.

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Cuisinechinese