This round, rather than dumping everything into the slow cooker, I fried some chopped garlic, black beans (dau si in Cantonese) and preserved soy beans (mien si in Cantonese or also known as tau chu) in some oil in a pan till fragrant. Then put in the chicken pieces. When chicken is browned, stir in bittergourd. Next, chuck them all into the slow cooker and cook for 3 hours.
I rotated the chicken pieces at half way as I've used a very small cooker. At this stage you can adjust the saltiness but since I've used enough preserved soy beans, I did not add in any salt. This was how they looked like at the end...
Scoop up and serve with rice. Not very appetising looking eh??? I didn't add in dark soy sauce haha somehow, Chinese cooking looked better in darker colour. Tastewise, it's very very good and produced a lot of yummilicious gravy that I lapped up like soup. Left over night, wahhh, tasted even better!
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malaysian food +
poultry
