Mince the Garlic (1 clove) and shred the Fresh Ginger (2 teaspoon). Wash and dry the medium Bitter Melon (2). Slice off the ends, halve, and spoon out the spongey white insides. Discard, keeping the dark green skin. Slice into 1/4 inch cresent moon shapes.
Put bitter melon in a bowl, and liberally coat in Salt (to taste). Let sit at least 10 minutes, then rinse off salt and dry. Cut Chicken Breast (4 ounce) into thin strips. Combine Water (1 tablespoon) and Corn Starch (1 teaspoon) a small bowl.
Heat a skillet over high heat. Add Oil (2 tablespoon) then add chicken strips. Cook without stirring for 1-2 minutes, until one side is browned, then stir fry for another 1-2 minutes. Remove from skillet, and set aside when cooked through.
Add bitter melon to the hot skillet, and stir fry for about 1 minute. Add Soy Sauce (1 teaspoon), Rice Wine (1 teaspoon), Sesame Oil (1/2 teaspoon), Granulated Sugar (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Black Bean Sauce (1 tablespoon), garlic, chicken, cornstarch, and ginger.
Stir fry another 2 minutes. Serve with White Rice (to taste), and enjoy!