Bitter Melon Chicken With Oyster Sauce
Bitter Melon Chicken With Oyster Sauce combines tender pieces of chicken with the distinct bitterness of bitter melon and the savory richness of oyster sauce, resulting in a delightful and balanced taste.
Equipment
1 skillet
Ingredients
- 8 ounces chicken thighs
- 4 tablespoons cooking oil
- 1 large bitter melon
- 1 teaspoon garlic minced
- 1 small yellow onion sliced thin
Marinade
- ¼ teaspoon baking soda
- ¼ teaspoon black pepper
- 1 tablespoon Chinese cooking wine
- 1½ tablespoons soy sauce
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- ½ cup water
Instructions
- Slice the chicken into strips.
- In a mixing bowl, combine the marinade: ¼ teaspoon baking soda, ¼ teaspoon black pepper, 1 tablespoon cooking wine, 1½ tablespoons soy sauce, and 1 tablespoon cornstarch.
- Add the chicken strips to the marinade. Coat it well and marinate for at least 15 minutes.
- Slice the bitter melon into half and remove the seeds. Slice in moon shape and transfer into a bowl with water and sprinkle a half teaspoon of salt to reduce some bitterness. Soak for 10-15 minutes. Drain the water.
- Make the sauce in a small bowl by combining 1 tablespoon soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, and ½ cup of water. Stir to dissolve the cornstarch.
- Heat a skillet and pour 2 tablespoons of oil over medium heat.
- Cook the marinated chicken until it is seared. Take it out and put it on a plate.
- In the same pan, pour 2 tablespoons of cooking oil. Saute the onion and the garlic.
- Add and cook the bitter melon undisturbed for 3-5 minutes or until it turns tender-crisp. Be sure to spread the bitter melon but do not stir it yet.
- Add the sauce mixture and cooked chicken to the skillet. Stir everything to combine. Cook until the sauce has thickened and everything is cooked thoroughly. Adjust the seasoning with salt and pepper. Enjoy!
Notes
Recipe Notes:
- Be sure to heat your skillet or wok before adding the oil to cook your meat. This will help your chicken to be seared and browned without overcooking them.
- After adding the ampalaya, avoid stirring too much. Cover the pan and allow the ampalaya to cook for a few minutes. This helps maintain its texture and prevents it from becoming too mushy and soft.
- Cool the chicken ampalaya dish, transfer it into a glass container, and cover it with a lid. Refrigerate for up to 5 days.
Nutrition
Serving: 4servingsCalories: 163kcalCarbohydrates: 8gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 56mgSodium: 990mgPotassium: 244mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 21mgCalcium: 21mgIron: 1mg
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