Bitter Melon Chicken Soup

I love Bitter Melon or also known as bitter gourd; whether it is cooked as Soup, stir-fried, suffed with meat filling, and even juiced.  They are really fine for me.  One problem is that my hubby and children is not a fan, so the thought of cooking it is just 'once in a blue moon.' However, this is one dish that I will always include if we are having Chap Fun or commonly known as Fast Food in my hometown.

Recently, I came across a Bitter Melon Chicken Soup recipe, and since the weather is rather heaty off late, so I decided to cook it for dinner.  I add in more chicken slices just to ensure my hubby have a bowl, without the bitter melon.  Anyway, the soup is not bitter at all.

Ingredients: 

1/2 bitter melon (washed)

1 tomato (washed and cut into bite-sized pieces)

1 small bowl of chicken slices

2 cloves garlic (peeled and chopped)

1/2 tsp. minced ginger

Dashes of ground white pepper

1 tsp. salt

1 tsp. cornstarch/cornflour

1/2 tbsp. Shaoxing wine

1 tbsp. cooking oil

2 1/2 cups unsalted chicken stock or water

Methods:

1. In a medium bowl add chicken slices.  Marinate with garlic, ginger, salt, white pepper, cornstarch and Shaoxing wine.  Mix well and set aside, while you prepare the rest of the ingredients.
2. Prepare the bitter melon: Cut the bitter melon into half, lengthwise. Use a spoon to remove the seeds and white spongy pith.  Slice the bitter melon into thin slices and set aside. 
3. In a heated wok, add cooking oil, and swirl around the wok.  Add in the marinated chicken and stir over high heat for a few minutes or until the meat is slightly charred.  
4. Pour in chicken stock or water, give it a stir and let it come to a boil. Taste for correct seasoning.  I add some chicken stock granules to the soup.
5. Once it comes to a boil, add in bitter melon and tomato, and stir to combine.  Cook until the bitter melon has almost soften, turn off the heat.
6. Ladle into separate bowls and serve immediately while hot.  This soup goes well with a plate/bowl of hot fluffy rice.

This recipe is adapted from 'Souped Up Recipes' by Mandy, with slight adjustments to suit my cooking preference.