Dish of Chicken with Mustard Greens
(click to enlarge)

Chicken with Mustard Greens


China
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
30 min
Prep		 A quick, simple stir fry. Mustard greens give it plenty of flavor so it isn't boring. It could also be made with pork.

10
12
1/4
----
1
1
1/3
2
1/2
1/3
----
1
2
oz
oz
in
---
t
t
t
t
T
t
---
T
t
Mustard Greens (1)  
Chicken Meat (2)
Ginger Root
-- Sauce
Cornstarch
Water
Black Pepper
Soy Sauce
Rice Wine (3)
Salt
---------
Oil
Oil (more)
Prep   -   (15 min)
  1. Rinse GREENS well. Tear or cut Leaves coarse. Slice stems diagonally into strips. Keep separate.
  2. Slice CHICKEN about 1/8 inch thick.
  3. Slice GINGER very thin and chop fine.
  4. In a small bowl mix all Sauce items
RUN   -   (15 min)
  1. In a wok or spacious sauté pan heat 1 T Oil over high heat and fry Chicken, stirring until all raw color is gone. Remove with a slotted spoon and set aside.
  2. Stir in 2 t more Oil and bring up hot. Stir in Ginger for about 30 seconds, then stir in Stems and fry stirring for about 2 to 3 minutes depending on toughness, then stir in Greens until coated with oil.
  3. Stir in Sauce and Chicken until well distributed. Cover and simmer slowly until Stems are crisp tender - 2 to 5 minutes depending on type of mustard.
  4. Serve hot with plenty of steamed long grain rice.
NOTES:

  1. Mustard Greens:

      Weight is with overly tough stems trimmed. Sher Li Hon, Small Gai Choy, Tatsoi and the like are preferred. They're a bit milder, more tender and with fleshier stems than Western mustards, but Western greens could be used with a little more cutting and cooking time. The photo example was done with Tatsoi. For details see our Cabbage, Mustard and Turnip Greens page.

  2. Chicken:

      Weight is without skin or bones and all excess fat removed. Thigh or leg meat is preferred for flavor, but breast meat could be used.if it's all you have.

  3. Rice Wine:

      Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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