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A delectable oven-baked herbal chicken with coriander stem and deseeded bitter gourd.
Chicken thighs are an excellent source of proteins, offering essential amino acids that promote muscle growth and tissue repair. Bitter gourd is low in calories and packed with vitamin C and antioxidants, which help protect the body against inflammation.
Although the combination of chicken with bitter gourd may seem unusual, it creates a unique flavour profile reminiscent of Chinese angelica root (dang gui), adding a comforting and homely touch to the dish.
|Chicken thigh (boneless, with no skin)||10 pcs (160g per piece)|
|Coriander stem with root||10 pcs|
|Bitter gourd (remove seeds and cut into slices)||300g|
|Ginger juice (strain the blended ginger)||10 tbsp|
|Tung kwai juice (boil 2 – 3 slices of tung kwai in water)||10 tbsp|
|Oyster sauce||4 tbsp|
|Fish sauce||2 tsp|
|Dark soy sauce||Adjust to colour|
|Corn starch||2 tbsp|
|Wrap with baking paper and aluminum foil|
|Spring onion (chopped)||A dash|
|Coriander (chopped)||A dash|
Chef Sam Leong’s Herbal Harmony is one of the dishes from our Guest Chef menu, prepared fresh daily by our culinary teams in Mount Elizabeth Hospitals, Gleneagles Hospital, and Parkway East Hospital. It’s been reviewed by our dietitians to ensure that it’s as nutritious as it is tasty.
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