Tuesday, 14 July 2015

Claypot Bittergourd Chicken


1. 1 medium-sized bitter gourd (washed thoroughly and cut into small chunks)
2. 1 antibiotic-free/free-range chicken (cut into 10 parts)
3. Sea-salt
4. Sunflower oil
5. 1/2 clove of garlic (outer layer removed)
6. 2 tablespoons of Tamari sauce
7. 1 1/2 cup of chicken broth


1. Heat a clay pot on medium high.

2. Drizzle some sunflower oil once the clay pot is heated up.

3. Add the garlic and stir-fry until slightly browned and a wonderful garlic aroma wafts through the air.

4. Add the bitter gourd, chicken, chicken broth, Tamari sauce and sea-salt and bring the dish to a boil.

5. Change the heat to low-heat.

6. Simmer for about 1/2 hour to 45 minutes.

7. Serve hot with rice.

Bon appétit!

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