Stewed Chicken With Bitter Gourd.

Stewed Chicken With Bitter Gourd.

Stewing is a method of cooking meat or chicken in a slow fire. The result is a moist and tender meat or chicken. To prevent the meat from becoming dry and stringy, keep the liquid at a simmer throughout  the remaining cooking time and do not allow it to boil. The meat should be checked occasionally throughout the cooking process to see if liquids need replenishing.

Ingredients:
1 chicken thigh
1 small bitter gourd
1 tbsp oyster sauce
1 tsp light soy sauce
1/4 cup water
1 small onion
 
Method:
1. Wash and cut chicken into bite-sized pieces.
 

2. Wash and slice thinly bitter gourd. Mix with some salt and leave aside for a few minutes. Squeeze out  the bitter juice from the bitter gourd.

3. Slice the small onion.

4. Heat up a pot and put some oil in it. Fry the sliced onions till fragrant. Put in the chicken pieces, bitter gourd and water. Mix well.

5. Season them with pepper, oyster sauce and light soy sauce.

6. Simmer for about 15 minutes or till the chicken pieces are tender.

7. Serve in a bowl.

Bitter Gourd Fried With Preserved Soy Bean

Bitter Gourd Fried With Preserved Soy Bean

Bitter gourd is a very bitter vegetable. Even though it is bitter , many people take it for its medicinal value.
It is used to treat hypertension and eye complications,. It is also said to increase the body's resistance against infection. Bitter gourd is proven effective in treating blood disorders like blood boils, itching, scabies, psoriasis, ring-worm and other fungal diseases. Bitter gourd aids digestion and can be used by those with digestive disorders and constipation.

Ingredients:
1 bitter gourd
1 tbsp preserved soy bean
1 onion
oil for frying
 
Method:
1. Wash and slice the bitter gourd thinly.
 

2. Rub some salt into the sliced bitter gourd and let it rest for 10 minutes.
3. Squeeze out the juice from the bitter gourd. This is to reduce its bitterness.
 

4. Chop onions and pound preserved soy bean.
 

5. Heat up a wok and fry onions and preserved soy bean till fragrant.
6. Add in the bitter gourd. Put in 1/2 a cup of water. Let it simmer till soft.
7. Dish out the cooked bitter gourd.

Bitter Gourd And Wolf berry Seed Enzyme Vinegar

Bitter Gourd And Wolf berry Seed Enzyme Vinegar

Bitter gourd is a good source of vitamins and minerals. It is good for diabetes and lowering of blood sugar in the body. It is also good for treating blood disorders like boils and skin problems.Bitter gourd also helps to improve energy and stamina. It can also improve eye sight.

Wolf berry seeds are also good for the eyesight. It improves ones energy when taken regularly. It is good for treating fatigue, weakness, anaemia and premature greying of hair.

Concentrated Brown Rice Vinegar is rich in vitamins A, D, E and K. It is very helpful in improving many skin conditions such as black spots, eczema and acne.
It is used for chronic fatigue, headache, high blood pressure, dizziness, sore throat, obesity, and a host of other ailments.

Ingredients:

300 g bitter gourd

50 g wolf berry seeds

250 ml honey

500 ml brown rice vinegar

150 ml oligo sugar

Method:

1. Wash and dry bitter gourd. When dry, slice bitter gourd thinly.

2. Divide bitter gourd and wolf berry seeds into 3 portions. Arrange bitter gourd with wolf berry seeds alternately in a glass bottle.

3.In between each portion, pour some honey and oligo sugar.

4.When all the portions have been arranged, pour the brown rice vinegar.

5. Cover the bottle with a piece of cling wrap. Put the bottle lid on top.

6. Put in a cool dry place and shake the bottle everyday. Lift the cling wrap a little to let off the carbon dioxide gas during fermentation.

7. Leave the enzyme for at least 2 weeks. If you want the enzyme to be better leave it to ferment for another 2-3 months. Once it is ready, strain the enzyme and put in a bottle. Store in the refrigerator.

8. To serve, take 2 tbsp of the enzyme to a cup of water.

Note: The enzyme is best taken with cold water. Use brown rice vinegar for added health value.