Tested Recipe with Slight Adjustment Adapted from Hoe Yee’s Hawker Secret Recipes 4
1 x 260g bitter melon (deseeded and sliced)
3 chicken liver (cut into pieces)
3 chicken gizzard (cut into pieces)
1 red chilli (deseeded and sliced)
1-inch young ginger (shredded)
1 tbsp salted bean paste
Seasonings: (mixed well)
1 tsp sugar
1 tsp chicken seasoning powder
1 tsp light soy sauce
½ tsp sesame oil
¼ tsp ground white pepper
1 tbsp Chinese cooking wine
½ cup water
½ tsp corn starch mixed with 1 tsp water
- Parboil the bitter melon in the hot oil for a short while, dish out and drain. Set aside.
- In boiling water, add the chicken liver and gizzard pieces, blanch over high heat for a while. Dish out and drain.
- Heat up 2 tbsp cooking oil to saute ginger and salted bean paste over medium-high heat. Add the bitter melon, red chillies, chicken liver and chicken gizzard, stir-fry until aromatic.
- Add seasonings, bring to a boil over high heat, and cook for 5 minutes, thicken the sauce with corn starch solution. Dish out and serve hot.