Stew Bitter Gourd in Grilled Chicken Breast and Shrimp with Eggs

One of the simple Pinoy proud main dish can serve with your family anytime. It is rich source of soluble fiber and is low in glycemic index, which helps in lowering the blood sugar level. It is an excellent source of dietary fibers.
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Simple secret procedure to lessen the bitterness of this vegetable:
1. Properly washed and rub the bitter gourd outer part into the running water at least one minute then pat it dry with a table napkin or a dry clean cloth.
2. Slice it into a thin layer.
3. Avoid stirring it as much as possible while cooking.
4. Don't overcook the bitter gourd.

Ingredients:

1 medium tomato chopped
1 medium red onion chopped
8 cloves garlic crushed and chopped
1/2 teaspoon garlic salt powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tbsp. of chicken seasoning powder
1 pinch of spicy herb
Olive cooking oil
1 tbsp. of oyster sauce
1 cup of water
4 pieces of brown eggs
100 grams of grilled breast chicken
150 grams medium size of shrimp
2 medium bitter gourd or ampalaya cored and sliced

Cooking Procedure:

Sprinkle salt, ground black pepper, and garlic powder all over the shrimp. Rub. Let it stay for 5 minutes.
Crack the egg and place in a bowl. Beat until smooth. Set aside.
Pour cooking oil in a wok.
Saute onion, garlic, and tomato. Continue to cook until the onion and tomato softens.
Put the shrimp for 1 minute per side until it appears the golden brown then add the grilled chicken breast. Let it heat-up. pour a tbsp. of oyster sauce and stir until it was blended, add 1 cup of water and wait until it simmer.
Add the ampalaya (bitter gourd). Cook for 3 minutes.
Pour beaten egg into the wok. Stir-fry until the eggs are cooked.
Season it with salt and ground black pepper.
Transfer to a serving plate. Serve.

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