Bitter Melon Chicken Recipe

Slice and marinate chicken

Trim any excess fat from the chicken thighs and slice into 1/3-inch (0.8 cm) strips across the grain. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Add the sliced chicken and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Prepare bitter melon

Cut each bitter melon lengthwise and scoop out seeds with a spoon. Slice into 1/4-inch (0.6 cm) half-moons. To reduce bitterness (optional), sprinkle the slices with 1/2 tsp salt, toss and let sit 10 minutes, then rinse under cold water and pat dry.

Slice onion and aromatics

Peel and thinly slice the onion. Peel and finely mince the garlic and ginger. Cut scallions into 1-inch (2.5 cm) segments, keeping white and green parts separate if desired.

Mix the sauce

In a small bowl whisk together 1 cup chicken stock (or water), 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tsp sugar and 1/2 tsp salt. Set aside.

Blanch or quick-cook bitter melon (optional)

If you salted the bitter melon and rinsed it, you can quick-blanch the slices in boiling water for 30–45 seconds, then drain. This softens the texture and further reduces bitterness. Pat dry.

Stir-fry chicken

Heat a wok or large skillet over high heat until hot. Add 1 tbs vegetable oil and swirl. Add half the marinated chicken in a single layer and stir-fry until the edges turn white and just cooked through, about 2–3 minutes. Remove to a plate and repeat with the remaining 1 tbs oil and chicken, then set chicken aside.

Cook aromatics and vegetables

Reduce heat to medium-high. Add a touch more oil if pan is dry. Add sliced onion and stir-fry 1–2 minutes until starting to soften. Add minced garlic and ginger and stir 30 seconds until fragrant. Add bitter melon slices and stir-fry 2–3 minutes until they begin to tenderize but still have bite.

Combine and finish

Return the cooked chicken to the wok. Pour the prepared sauce over the mixture and stir to combine. Bring to a simmer and cook 1–2 minutes until sauce reduces slightly and coats the ingredients. Drizzle 1 tsp sesame oil, stir, and taste; adjust seasoning with up to another 1/4 tsp salt or a splash of soy if needed.

Transfer the Bitter Melon Chicken to a serving plate. Sprinkle toasted sesame seeds and chopped cilantro on top. Serve immediately with steamed rice.