Pineapple Bitter Gourd Chicken
Pineapple Bitter Gourd Chicken
Story
A beloved Taiwanese home-style braise that balances the bright sweetness of pineapple against the gentle bitterness of bitter gourd, with tender chicken absorbing every nuance of the savory, lightly tangy sauce.
Ingredients
chicken leg meat
1 piece
bitter gourd
2 pieces
dried small fish
a small amount
pineapple bean paste
1 can
Instructions
1
Step 1
Wash the dried small fish and set aside. Wash the bitter melon, remove the seeds, cut into large pieces, and set aside. Cut the chicken into pieces, blanch in boiling water to remove the blood scum, lift out, rinse with cold water, and set aside.
2
Step 2
Place all ingredients into the pot, add an appropriate amount of water along with the pineapple sauce, ginger slices, and rice wine. Turn on high heat; once the water comes to a boil, switch to low heat and simmer slowly for about 40 minutes. (The longer it simmers, the sweeter the broth becomes; the chicken needs to be simmered long enough so it does not become too soft and mushy.) When serving, you may add some chicken bouillon powder or salt to enhance the flavor.
