📝 About This Recipe
A quintessential Cantonese classic, this dish celebrates the sophisticated 'bitter-savory' profile that is a hallmark of Southern Chinese cuisine. Tender, velveted chicken breast slices are stir-fried alongside crisp-tender bitter melon, all tied together by a deeply aromatic sauce of fermented black beans, garlic, and ginger. It is a masterclass in balancing textures and contrasting flavors, offering a refreshing yet deeply comforting meal that is prized for its cooling properties in traditional Chinese medicine.
🥗 Ingredients
The Chicken & Marinade
- 1 lb Chicken breast or thighs (sliced into 1/4-inch thick bite-sized pieces)
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon Light soy sauce
- 2 teaspoons Cornstarch (for velveting the meat)
- 1/2 teaspoon Toasted sesame oil
The Bitter Melon Prep
- 2 medium Bitter melon (halved lengthwise, seeds scooped out, sliced into 1/4-inch crescents)
- 1 teaspoon Salt (to draw out excess bitterness)
Aromatics & Sauce
- 1.5 tablespoons Fermented black beans (Douchi) (rinsed and roughly chopped)
- 3 cloves Garlic (minced)
- 1 inch knob Fresh ginger (peeled and finely julienned)
- 1 tablespoon Oyster sauce
- 1/2 teaspoon Sugar (to balance the bitterness)
- 1/4 cup Chicken stock
- 3 tablespoons Vegetable oil (divided use)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced chicken with Shaoxing wine, light soy sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 20 minutes to ensure the chicken stays 'velvety' and tender.
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2
Place the sliced bitter melon in a colander and toss with 1 teaspoon of salt. Let it sit for 15 minutes to draw out the intense bitter juices, then rinse thoroughly under cold water and pat dry.
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3
In a small bowl, whisk together the chicken stock, oyster sauce, and sugar to create your stir-fry sauce base. Set aside.
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4
Heat a wok or large heavy-bottomed skillet over high heat until a drop of water sizzles away instantly. Add 1.5 tablespoons of oil and swirl to coat.
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5
Add the chicken slices in a single layer. Let them sear undisturbed for 1 minute to develop a light golden crust, then stir-fry for another 2 minutes until about 80% cooked. Remove chicken from the wok and set aside.
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6
Wipe the wok clean if necessary. Add the remaining 1.5 tablespoons of oil over medium-high heat.
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7
Add the fermented black beans, minced garlic, and julienned ginger. Stir-fry for 30-45 seconds until the fragrance fills the kitchen, being careful not to burn the garlic.
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8
Increase heat to high and toss in the prepared bitter melon. Stir-fry vigorously for 2-3 minutes. You want the melon to be vibrant green and crisp-tender.
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9
Return the chicken and any accumulated juices back into the wok with the bitter melon.
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10
Pour the sauce mixture over the ingredients. Stir-fry constantly for another 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.
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11
Perform a final taste test. If it's too bitter, add a tiny pinch more sugar; if it needs more depth, add a splash of soy sauce.
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12
Transfer immediately to a warm platter and serve while the 'wok hei' (breath of the wok) is at its peak.
💡 Chef's Tips
To reduce bitterness further, you can blanch the salted and rinsed bitter melon in boiling water for 60 seconds before stir-frying. Always slice the chicken against the grain to ensure maximum tenderness. Fermented black beans are salty; ensure you rinse them briefly to control the sodium levels of the final dish. If you prefer a spicy kick, add two sliced Thai bird's eye chilies along with the garlic and ginger. Ensure your wok is smoking hot before adding ingredients to prevent the meat from steaming instead of searing.
🍽️ Serving Suggestions
Serve alongside steaming hot Jasmine rice to soak up the savory black bean sauce. Pair with a light, chilled lager or a crisp Riesling to cut through the richness and bitterness. Accompany with a simple side of smashed cucumber salad with vinegar for a refreshing contrast. A light egg drop soup or tomato and tofu soup makes for a perfect traditional multi-course Cantonese meal.