Bitter Melon Braised Chicken (Ku Gua Men Ji)

Why people make this dish

Late summer after the Start of Autumn brings an uncomfortable combination: residual heat from summer and the rising dampness that comes with occasional downpours. The body responds with fatigue, loss of appetite, and a general sense of heaviness. At times like these, a dish with bitter melon does double duty — it clears the lingering heat while stimulating a sluggish appetite. One of bitter melon’s most interesting qualities is what earns it the poetic Chinese nickname “the gentleman vegetable”: unlike most ingredients, its bitterness stays entirely within itself and never transfers to the meat or other vegetables it is cooked with. So the chicken remains fully savoury while the melon does its cooling, cleansing work.

Method

1. Wash the bitter melon, halve lengthways, remove the seeds and white pith, then cut into large chunks.
2. Joint the chicken, rinse and dry. Mix with light soy sauce, white pepper, cornstarch, and a splash of rice wine. Marinate for about 10 minutes.
3. Heat oil in a wok over medium-high heat. Add the garlic, ginger, and fermented black beans; stir-fry until fragrant, about 30 seconds.
4. Add the marinated chicken pieces and stir-fry until lightly golden on the outside.
5. Add the bitter melon chunks and toss to combine.
6. Add a splash of rice wine, then season with oyster sauce, a little salt, and a pinch of sugar. Add a small amount of water.
7. Cover and braise over medium heat for about 12 minutes, or until the chicken is just cooked through.
8. Reduce the sauce until it thickens and coats the ingredients. Plate and serve.

Nourilo’s Tips

When choosing bitter melon, look for one still attached to its stem at the top, with pronounced ridges, a rounded body, and milky-white seeds. If the seeds have already turned red, the melon is overripe and the flesh will be too thin and soft. Different varieties of bitter melon vary in bitterness — the paler white or light green types are milder and good for raw preparations or salads; the darker, stubbier “lei gong착” variety (named for its resemblance to a blunt spike) has thicker flesh, a more pronounced bitter flavour, and is ideal for braising with meat.