Have ready the ingredients needed to cook the dish.

First cut chicken whole legs into bite size pieces.

Have ready ingredients to marinade the chicken pieces.

Mix well and set aside the chicken pieces to marinade for at least an hour.

Next, cut the bitter gourd in half lengthwise and scrape out the seeds with a spoon.

Cut each half crosswise into about 3 inch in length. Then cut each piece lengthwise into strips of about ¾ inch in width.

Rub the cut bitter gourd with ½ tsp salt.

Bring a pan of water to a boil. Blanch the bitter gourd for about 1 minute.

Drain and rinse bitter gourd in cold water and set aside.

Mince some cloves of garlic.

Next, cut skinned ginger into thin slices.

Then rinse fermented black bean,drain and set aside. And we're ready to cook the dish.

Heat up 2 tbsp vegetable oil in a wok. Saute half the minced garlic and sliced ginger until fragrant.

Then add the marinated chicken. Stir fry for about 3 minutes on medium high heat or until chicken is half done. (Chicken begins to shrink and firm up). Dish the chicken out and set aside.

Reheat wok and add a little more oil. When oil is hot, add in the remaining minced garlic and sliced ginger. Stir fry until aromatic and lightly browned.

Then add the fermented bean paste and fermented black bean. Stir to mix well.

Add in bitter gourd and saute, followed by the half cooked chicken pieces. Stir fry and mix well together.

Have ready the seasonings for the dish.

Mix all the seasonings in a bowl.

Pour in the seasoning and stir well. Bring the garvy mixture to a boil.

Then cover, turn the heat to medium low and let simmer for about 20 minutes or until the chicken is tender and cooked through.

When chicken is cooked, add in cornstarch solution. Toss the chicken and the bitter gourd until sauce thickens.

Dish out and serve hot with steamed white rice and Enjoy!