Cantonese Chicken with Pickled Mustard Greens
User Reviews
5
28 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Marinating time
30 mins
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Total Time
1 hr
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Servings
4
-
Calories
393 kcal
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Course
Main Course
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Cuisine
Chinese
Cantonese Chicken with Pickled Mustard Greens
Report
This Cantonese Chicken combines marinated chunks of chicken thigh with pickled mustard greens (haam choy), ginger, garlic, scallions, and chili peppers. The chicken is coated with a light sauce based on chicken stock, oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Stir-frying the greens with aromatics before adding the chicken creates a savory and tangy dish with balanced salty and umami notes.
Description
Cantonese Chicken with Pickled Mustard Greens uses bite-sized chicken thigh marinated briefly in a mixture of water, soy sauce, oyster sauce, vegetable oil, and white pepper, then coated with cornstarch. The dish relies on pickled haam choy mustard greens, rinsed if store-bought, which provide a sharp, salty flavor typical of Cantonese cooking.
Cooking begins by stir-frying ginger and greens in vegetable oil to release their fragrance and reduce excess moisture, followed by garlic, scallions, and optional dried red chili. The marinated chicken is then cooked with the aromatics and greens, finished with a sauce made of chicken stock, oyster sauce, soy sauce, sesame oil, sugar, and white pepper thickened with a cornstarch slurry. The result is tender chicken melded with the tangy, herbal brightness of the pickled greens.
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Ingredients
For the chicken and marinade:
- 1 pound chicken thigh cut into 1 ½ inch chunks; can substitute boneless chicken breast, boneless
- 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 lices ginger (about 8g, sliced ¼” thick and smashed with a cleaver)
- 8 ounces mustard greens haam choy, cut into ½ by 1-inch strips, pickled
- 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 red chili pepper optional, dried
- 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.
Nutrition Information
Show Details
Calories
393kcal
(20%)
Carbohydrates
8g
(3%)
Protein
20g
(40%)
Fat
31g
(48%)
Saturated Fat
15g
(75%)
Cholesterol
111mg
(37%)
Sodium
584mg
(24%)
Potassium
751mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
325IU
(7%)
Vitamin C
2mg
(2%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 111mg | 37% |
| Sodium | 584mg | 24% |
| Potassium | 751mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
28 reviews
Excellent
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