Braised Angled Luffa with Chicken in Black Bean Sauce

Braised Angled Luffa with Chicken in Black Bean Sauce

You are probably familiar with the dish 胜瓜豆腐 (luffa with tofu), which can be found in most Chinese restaurants. A dish that involves deep fried tofu with angled luffa drenched in thick starchy sauce. Really tasty with rice. Anyway, that's not the dish of the day. Angled luffa or loofah are also known as Chinese okra. It has this spongey texture that just absorbs all the tasty gravy that it's cooked in. They are best eaten when they are still green as the mature ones are made into shower sponges (yeah, you heard me, vegetable sponges used for cleaning!).

Ingredients

  • 1/2 (about 750 g) chicken - chopped into pieces
  • 2 tbs preserved black beans - rinsed a few times and minced
  • 3 cloves garlic
  • 30 g dried Cordyceps militaris - rinsed
  • 1 1/2 cups water
  • 635 g angled luffa gourds 胜瓜 - peeled and cut into pieces
  • Cornstarch slurry (cornstarch+water)
  • 1 tbs Shaoxing wine
  • 1 tbs oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • A dash white pepper powder
  • 1 tsp sesame oil
Read the whole recipe on Pigs Pigs Corner