Stir-fried Bitter Melon with Chicken Offal
This stir-fried bitter melon with chicken offal is a classic home-cooked dish. The offal is thoroughly cleaned with cornstarch and salt to remove any odor and slime. The bitter melon is deseeded and blanched to reduce bitterness. Flash-frying over high heat locks in the crisp, tender texture of the offal and creates that essential 'wok hei' (breath of the wok). The result is a savory, slightly bitter, and appetizing dish perfect for serving with rice.
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🍳 Cooking Flow
Clean the chicken offal thoroughly with salt and cornstarch, then cut into appropriate pieces. → Remove the white pith from the bitter melon and slice into strips. Prepare ginger, garlic, chili, and the sauce mixture. → Blanch the bitter melon and chicken offal separately in boiling water, then drain well. → Sauté aromatics over high heat, stir-fry the offal, and season with soy sauce, oyster sauce, and rice wine to remove odors. → Add the bitter melon, stir-fry evenly, pour in the sauce mixture, stir-fry over high heat until well-coated, finish with a drizzle of oil, and serve.
Cooking Steps
Brief Cooking Order
Clean the chicken offal thoroughly with salt and cornstarch, then cut into appropriate pieces. → Remove the white pith from the bitter melon and slice into strips. Prepare ginger, garlic, chili, and the sauce mixture. → Blanch the bitter melon and chicken offal separately in boiling water, then drain well. → Sauté aromatics over high heat, stir-fry the offal, and season with soy sauce, oyster sauce, and rice wine to remove odors. → Add the bitter melon, stir-fry evenly, pour in the sauce mixture, stir-fry over high heat until well-coated, finish with a drizzle of oil, and serve.
Introduction
This stir-fried bitter melon with chicken offal is a classic home-cooked dish. The offal is thoroughly cleaned with cornstarch and salt to remove any odor and slime. The bitter melon is deseeded and blanched to reduce bitterness. Flash-frying over high heat locks in the crisp, tender texture of the offal and creates that essential 'wok hei' (breath of the wok). The result is a savory, slightly bitter, and appetizing dish perfect for serving with rice.
Step 1
Place fresh chicken offal in a bowl, add appropriate amount of salt and cornstarch, rub by hand for 1 to 2 minutes to absorb slime and impurities, then rinse repeatedly with water and drain.
Step 2
Cut chicken intestines into segments (they shrink when heated), score gizzards so they curl into balls, and slice liver into thick pieces. Set aside.
Step 3
Wash bitter melon, cut off ends, slice in half, use a spoon to remove white pith to reduce bitterness, then slice into uniform strips.
Step 4
Julienne the ginger, mince the garlic, and slice the bird's eye chilies diagonally. Place everything in a small bowl.
Step 5
Prepare sauce: In a small bowl, combine salt, a little chicken powder, a little sugar, about 1 tablespoon of oyster sauce, a little cornstarch, and a little water. Stir well.
Ingredients List
Important Notes
The key to removing odors from chicken offal lies in the initial cleaning; use the absorbent properties of cornstarch combined with salt to scrub and effectively remove surface slime and impurities. ✨
The white pith inside the bitter melon is the primary source of bitterness, so be sure to scrape it away completely with a spoon. 💡
Add a small amount of oil and salt to the water when blanching the bitter melon to maintain its vibrant green color and speed up the cooking process. 🔥
Do not blanch the chicken offal for too long (about 1 minute is sufficient) to avoid making the meat tough and rubbery during the final stir-fry. ⚠️
It is recommended to stir-fry over high heat throughout the process to ensure enough 'wok hei' and maintain a crisp, tender texture. 🍳
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