Cantonese Chicken with Pickled Mustard Greens
Stir-fried chicken with pickled mustard greens (haam choy) is a Cantonese classic, and one of our 101-year-old grandma’s favorite recipes.
Servings: 4
Calories: 393kcal
Ingredients
For the chicken and marinade:
- 1 pound boneless chicken thighs (cut into 1 ½ inch chunks; can substitute boneless chicken breast)
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon vegetable oil
- 1/8 teaspoon white pepper
- 1 teaspoon cornstarch
For the rest of the dish:
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper (or to taste)
- 3 tablespoons vegetable oil (divided)
- 2 slices ginger (about 8g, sliced ¼” thick and smashed with a cleaver)
- 8 ounces pickled mustard greens (haam choy, cut into ½ by 1-inch strips)
- 3 cloves garlic (about 20g, cut in half and smashed with a cleaver)
- 1 scallion (cut in 1 1/2 inch pieces, white pieces smashed with a cleaver and green parts separated)
- 3 dried red chili peppers (optional)
- 2 teaspoons Shaoxing wine
- 1 teaspoon cornstarch (mixed into a slurry with 2 teaspoons water)
Instructions
- Place the chicken chunks into a bowl with the water, soy sauce, oyster sauce, vegetable oil, and white pepper. Mix until thoroughly combined and set aside for 30 minutes.
- After 30 minutes, mix the cornstarch into the marinated chicken, massaging everything together until the chicken has absorbed any standing liquid.
- Meanwhile, mix the sauce by combining the chicken stock, oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Set aside.
- Prepare and slice the haam choy mustard greens. If you use store-bought haam choy, you will want to give it a good rinse and also taste it because it is much saltier than homemade.
- Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger. After 15 seconds, add the pickled mustard greens, and stir-fry for 1 minute, until the greens are seared and slightly dry.
- Next, add the smashed garlic, white parts of the scallions, and dried red peppers (if using). Stir-fry for another 30 seconds. Searing the aromatics and the mustard greens like this really brings out their flavors.
- Move the mustard greens to the sides of the wok, and turn the heat up to the highest setting. Add the remaining tablespoon of oil to the open middle area of the wok, and add the chicken in 1 layer. Let the chicken fry for 1 minute on each side, or until lightly browned. Move the mustard greens and aromatics around with the chicken so they don’t burn.
- Add the Shaoxing wine around the perimeter of the wok and stir everything together for 10 seconds.
- Add prepared sauce mixture to deglaze the wok, mixing everything together until combined. Then push all of the ingredients to the middle of the wok. Turn the heat down so the liquid is at a slow simmer.
- Cover and cook for 3-4 minutes, or until the sauce has nearly completely reduced. If it looks too dry, add a little more stock. If it’s still too wet, simmer a bit longer with the cover off until it has reduced to your liking.
- Turn the heat back up to medium high heat and add the green parts of the scallions. Add enough of the cornstarch slurry to thicken the sauce (you don’t have to use it all) and stir together for 20-30 seconds. Plate and serve with steamed rice.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 8g | Protein: 20g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 584mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg