Wash and chop the chicken, use salt, sugar and MSG to mix well, and mix with a small amount of dried corn starch for later. The bitter melon is blanched after the head and tail are removed, rinsed with cool water, and cut into dominoes.
Heat the pan with oil and sauté the garlic, ginger and tempeh until fragrant, then add the chicken and leave it still for a minute to lock in the gravy, then add the wine and salt and stir-fry the chicken until it is eight ripe.
Add the prepared bitter melon and stir-fry and cover. Finally, pour a bowl of thin mustard on top with corn starch, add the oil on the top and serve.
Bitter melon is known as "gentleman's dish", it is inclusive but self-contained, whether it is with meat, eggs, seafood, dry goods can be "in tune", and never spread the bitter taste, but to help the partner add sweet aftertaste. Mr. Huang Chihua, a master of Chinese cooking, taught everyone to make a "bitter melon fried field chicken", which is a test of kung fu to be delicious.
Preparation:
500 grams of chicken, 750 grams of bitter melon, tempeh, ginger, wine, garlic, dried corn starch, peanut oil and seasonings to taste.
Taste characteristics:
The emerald green bitter melon is verdant and pleasant, and the smell of tempeh is overwhelming, and just selling it makes people eat their fingers. The surface of the bitter melon has a faint meaty smell, followed by the domineering bitterness, and then the sweetness that slowly fills the cheeks. Take another bite of the field chicken, in the sweet and bitter taste of the mouth, the field chicken meat looks more delicious.
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