Thursday, August 30, 2012

Minced Chicken with Bottle Gourd (Lauki)


Frankly, I hardly buy any Asian gourd or melon.  But since I am trying to eat healthier, I also want to explore into unfamiliar Asian vegetable.  Asian melon and gourd are one of them.   For me, stir-frying it with eggs or make soup with it should be a very safe approach because my mom did that.  But I was out of drumsticks and we had eggs for lunch, so I needed to think of another approach.  Hence, this was created.  Later, when I did a search on this, I found out that it was actually very common in Indian cuisine.  Perhaps next time I can try cooking it with Indian spices and recipe.  Indian version is more mushy while this stir-fried version has a bite to it.


Bottle gourd has lots of benefits, one of them is low in fat and calories while high in dietary fiber.  Also said to treat urinary tract infection, balancing liver function, treatment for blood pressure and heart disease and more.  You can read more about the benefits here.


Bottle Gourd

Ingredients:

  • 1 bottle gourd, washed, peeled and seeded
  • 1/2 chicken breast, cut into small pieces and minced
  • 3 cloves of garlic, minced
  • Fish sauce, to suit
  • 1/2 tsp. sugar

Method:

1.  Cut the bottle gourd into thin slices.

2.  Season the minced chicken with salt, white pepper and rice wine.

3.  Heat up your wok.  When heated, add in cooking oil of your choice.  When hot, add in the minced garlic and minced chicken.  Stir-fry until chicken is no longer pink.

4.  Add in bottle gourd.  Stir-fry until it's soften and changes in color.

5.  Season with fish sauce and sugar.  Mix well and serve hot.

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9 comments:

  1. Belinda @zomppaAugust 30, 2012 6:41 PM

    I don't usually eat it either (sometimes a bit bitter), but you have flavored with this so well with sugar and fish sauce!

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  2. Food For TotsAugust 31, 2012 2:29 AM

    I can't find this gourd over here :(. A simple and healthy way to introduce gourd to the family!!

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  3. daphneAugust 31, 2012 7:31 AM

    so true! I hardly eat bottle gourd here too- more often in SG. I must remember to lookout for it.

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  4. tigerfishAugust 31, 2012 1:31 PM

    Of all the Asian melon and gourds, bottle gourd (is it the same as Opo Squash?) is my least preferred. I don't know why. I cooked it before but not often enough. I prefer Mo Gua (hairy gourd).

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  5. PHSeptember 01, 2012 4:53 AM

    My Mum used to cook it with eggs and put lots of pepper. It's a delicious vegetable dish.

    ReplyDelete
  6. WokandSpoonSeptember 02, 2012 2:20 PM

    I used to eat lots of gourd in soups when I was little and now am just not that keen on it anymore. Must try it again.

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  7. UnknownSeptember 03, 2012 2:37 AM

    I like to cook it with a little dried shrimps and Tang Hoon

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  8. Little Corner of MineSeptember 03, 2012 8:40 AM

    Thanks Belinda.

    Tigerfish, yeah it's the same thing, opo squash.

    RO Nilai, I like your suggestion of dried shrimps and tang hoon, I will try it because I know it's going to be delicious. ;)

    ReplyDelete
  9. Sonia ~ Nasi Lemak LoverSeptember 05, 2012 4:40 PM

    I have never eaten this before , but it sound good.

    ReplyDelete

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