Malaysian Style Braised Chicken With Bitter Gourd

Huang Kitchen by Angie Liew


Braised chicken with bitter gourd is a classic home-cooked dish that most Asian Chinese households are familiar with. It's a very tasty dish with a hint of bitter notes from the bitter gourd and the sweetness of the tender chicken as well as the savoury fermented yellow bean paste and black beans. Anyone who do not favour bitter gourd will surely start to love this humble gourd once they are introduced to this flavourful dish.


  • 500gchicken(skin removed, cut into bite size pieces, 2 whole legs)
  • 1bitter gourdlarge , 500g
  • 1inchgingersliced thickly
  • 2tablespoongarlicchopped finely
  • 1 1/2tablespoonsyellow bean pasteor taucho
  • 1tablespoonfermented black beansrinse and drained
  • 1teaspooncornstarch + 1 tablespoon water for thickening
  • 1tablespoonlight soy sauce
  • 1/2tablespoonShaoxing wine
  • 1/4teaspoonwhite pepper
  • 1/2tablespooncornstarch
  • 1tablespoonlight soy sauce
  • 1tablespoonOyster Sauce
  • 1teaspoonsugar
  • 1/4teaspoonsalt
  • 1/4teaspoonwhite pepper
  • 1cupwater


  1. Clean chicken with some salt, rinse and drained well. Remove skin from chicken and cut into bite size pieces. Mix well all ingredients...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Malaysian Style Braised Chicken With Bitter Gourd

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Angie Liew
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