Luffa with Tender Chicken Stir-Fry

Name: Luffa with Tender Chicken Stir-Fry
Total time: 55 min
Ingredients: 300g, sliced into bite-sized pieces boneless chicken thighs; 1 medium, about 300g, peeled and cut into thick chunks luffa gourd (sponge gourd); 2 tablespoons, soaked in warm water goji berries; 3, minced garlic cloves; 3 slices fresh ginger; 3 tablespoons, plus 1 extra for later light soy sauce; 2 tablespoons rice wine (Shaoxing); 1 teaspoon granulated sugar; ½ teaspoon salt; ¼ teaspoon ground white pepper; 3 tablespoons vegetable oil; 1 teaspoon sesame oil

A classic Cantonese home-style dish featuring silky marinated chicken pieces paired with crisp luffa gourd. The chicken is briefly simmered to retain tenderness, while the luffa adds a delicate, slightly sweet dimension. Finished with a drizzle of sesame oil for aromatic depth.

55 min

Medium

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Story

This dish showcases the Cantonese preference for fresh, natural flavors and silky-textured chicken. The key is cooking the luffa just enough to retain its slight crunch while allowing it to absorb the savory juices.

Ingredients

boneless chicken thighs 300g, sliced into bite-sized pieces

luffa gourd (sponge gourd) 1 medium, about 300g, peeled and cut into thick chunks

goji berries 2 tablespoons, soaked in warm water

garlic cloves 3, minced

fresh ginger 3 slices

light soy sauce 3 tablespoons, plus 1 extra for later

rice wine (Shaoxing) 2 tablespoons

granulated sugar 1 teaspoon

salt ½ teaspoon

ground white pepper ¼ teaspoon

vegetable oil 3 tablespoons

sesame oil 1 teaspoon

Instructions

Marinate the chicken

Combine chicken pieces with 1 tablespoon rice wine, ½ tablespoon soy sauce, half the sugar, salt, and white pepper. Mix well and let rest for 30 minutes. Meanwhile, soak goji berries in warm water until softened, then drain. Cut luffa into 2-inch chunks and set aside.

Sear the aromatics and chicken

Heat oil in a wok over medium-high heat until shimmering. Add ginger slices and garlic, stir-fry for 30 seconds until fragrant. Add marinated chicken and spread into a single layer. Let cook without stirring for 1 minute, then flip and cook another minute until chicken pieces turn opaque.

Simmer with seasonings

Add drained goji berries, remaining soy sauce, remaining sugar, and a splash of rice wine. Stir to coat evenly. Reduce heat to medium-low, cover the wok, and let steam for 3-4 minutes until chicken is fully cooked through.

Add luffa and finish

Uncover, add luffa chunks, and toss gently. Stir-fry for 2-3 minutes just until luffa is tender-crisp but not soft. Remove from heat, drizzle with sesame oil, and toss once more. Serve immediately over steamed rice.