Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 c. boneless chicken pieces
1/2 c. sliced tomato
1/4 c. sliced onion
1 c. water or chicken broth
1 lg. bittermelon
4 Japanese eggplants
5 pieces okra
2 tbsp. fish sauce or "bagoong" (opt.)

Cook chicken in 1/2 cup water or clear broth, uncovered, until all the liquid has evaporated. Continue cooking, gently stirring, until meat turns opaque.

Slice bittermelon, eggplant and okra into pieces about 1" x 3", washing well before slicing, not after.

Arrange vegetables and meat in enamel saucepan or clay pot, add fish sauce or clear broth and simmer until vegetables are just crisp tender. Adjust seasoning to taste by adding salt or fish sauce as needed.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood