For those steeped in Cantonese heritage, the Cantonese-style chicken with tangy mustard greens evokes a treasury of familial memories. The harmonious pairing of tender chicken and zesty pickled mustard greens, often dubbed haam choy chow gai, pays tribute to the culinary wisdom inherited over the ages.
Diving into Haam Choy
Haam choy is the Cantonese and Hakka interpretation of pickled mustard greens, which originates from gai choy (Cantonese) or jiè cài (Mandarin). This garnish brings together the three tantalizing tastes of sweet, sour, and salty. Paired with fresh chicken, it creates a dish so delectable that many Asian households would prefer it over popular Western mains.
Handcrafted vs. Store-Bought Haam Choy
Pre-packaged haam choy from Asian grocery stores might be convenient but tends to be on the saltier side. If you’re aiming for an authentic taste, creating your own is the way to go. If you do choose pre-packaged, ensure you rinse thoroughly to balance the flavor.
Blending Cooking Techniques
Melding the methods of both stir-frying and braising, this recipe is a gastronomic delight. Stir-frying involves swift searing, while braising lets flavors merge at a leisurely pace. By integrating these techniques, this recipe promises a flavor explosion with every bite.
Choosing Your Chicken: From Whole to Boneless
While culinary purists might vouch for using a whole chicken, cut into nibble-sized pieces with the bone, others might prefer the ease of boneless meat. The choice is yours, and rest assured, the taste remains consistently delightful.
Ingredients List
For Marinating the Chicken:
- 1 pound of chicken thighs, boneless (sliced into 1 ½ inch pieces; chicken breasts are a suitable replacement)
- 2 tablespoons of water
- 1 teaspoon of dark soy sauce
- 1 tablespoon of oyster dressing
- 1 teaspoon of cooking oil
- A smidge of ground white pepper
- 1 teaspoon of cornflour
For Crafting the Main Dish:
- 1/2 cup of chicken broth
- 1 tablespoon of oyster dressing
- 1 teaspoon of dark soy sauce
- 1/4 teaspoon of toasted sesame oil
- 1/2 teaspoon of granulated sugar
- A pinch of white pepper
- 3 tablespoons of cooking oil
- 2 slivers of fresh ginger
- 8 ounces of pickled mustard greens (haam choy, sliced)
- 3 garlic cloves
- 1 spring onion (sliced, with white and green segments separated)
- 3 dried chili strands (optional)
- 2 teaspoons of Shaoxing wine
- 1 teaspoon of cornflour (combine with 2 teaspoons of water to form a paste)
Cooking Steps
- In a mixing bowl, combine chicken, water, soy sauce, oyster dressing, oil, and white pepper. Blend until the chicken is well-coated. Rest for 30 minutes.
- Stir in the cornflour with the marinated chicken, ensuring the chicken soaks up any excess liquid.
- In a separate bowl, blend together the broth, oyster dressing, soy sauce, sesame oil, sugar, and white pepper. Set this sauce mixture aside.
- Warm a wok on medium-high flame, pouring in two tablespoons of oil and ginger slices. After a brief moment, introduce the mustard greens, tossing for about a minute until they wilt slightly.
- Add in the garlic, the white part of the spring onions, and dried chilis (if you’re using them). Stir for 30 seconds, letting the ingredients infuse their essence.
- Push the veggies to the wok’s edge, cranking up the flame. Pour in the last of the oil, laying the chicken flat. Allow each side to brown slightly for about a minute.
- Drizzle in the Shaoxing wine, stirring for another 10 seconds.
- Splash in the sauce mixture, ensuring all ingredients blend harmoniously. Reduce the flame to a gentle simmer.
- Close the wok with a lid and let the dish simmer for 3-4 minutes. If it appears too dry, a dash more broth can be added.
- Amp up the flame to medium-high again, throwing in the green part of the spring onions. Mix in the cornflour paste to thicken the sauce and combine for about 30 seconds. Once ready, serve alongside fluffy steamed rice.
Enjoy the rich tapestry of flavors, and may every bite transport you to a world of cherished memories and traditions!