By Rajlakshmi
March 4, 2026
With a steaming bowl of steamed rice, this simple recipe for chicken and gourd in black pepper sauce is light, soulful, and incredibly fulfilling.
1 medium ridge gourd, peeled & cut into diamond shapes 30g chicken, thinly sliced and velvetted 2 tbsp wood ear mushrooms, rehydrated 1 tbsp ginger, finely chopped 1 tbsp garlic, finely chopped 1 tbsp spring onion, finely chopped 1 tbsp oil ¼ tsp salt
¼ tsp sugar ½ tsp black pepper powder ½ tsp aromat powder 1–2 tsp vinegar ½ tsp cooking wine ½ tsp light soy sauce Water, as needed 1 tbsp cornflour slurry
The ridge gourd should be peeled and cut into diamond shapes. Finely chop the spring onion, garlic, and ginger.
Prepare the chicken and rehydrate the mushrooms. Heat 1 tablespoon of oil in a pan or wok over medium heat.
Add the spring onion, garlic, and ginger. Sauté till aromatic but not browned.
Add the wood ear mushrooms, chicken, and ridge gourd. Mix thoroughly. Add water. Cook until the gourd softens and the chicken is cooked.
Add vinegar, cooking wine, soy sauce, salt, sugar, black pepper, and aromat powder. Stir thoroughly and boil for a short while.
Stir in the cornflour slurry until the sauce thickens to a glossy consistency. Warm up and serve with steaming rice.