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cantonese chicken with pickled mustard greens

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

I couldn't find Chinese pickled mustard greens locally so I ordered on Amazon.

►
yield 2 serving(s)
prep time 35 Min
cook time 15 Min
method Stir-Fry

Ingredients For cantonese chicken with pickled mustard greens

  • MARINADE AND CHICKEN
  • 1 lb
    boneless skinless chicken thighs cut into small chunks
  • 2 Tbsp
    water
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    oyster sauce
  • 1 tsp
    sesame oil
  • 1/8 tsp
    white pepper
  • 1 tsp
    cornstarch
  • REST OF THE DISH
  • 1/2 c
    chicken stock
  • 1 Tbsp
    oyster sauce
  • 1 tsp
    soy sauce
  • 1 Tbsp
    brown sugar
  • 1/4 tsp
    sesame oil
  • 1/8 tsp
    white pepper
  • 3 Tbsp
    vegetable oil divided
  • 1 Tbsp
    grated ginger
  • 3 clove
    garlic minced
  • 1/2 c
    pickled mustard greens
  • 2
    green onions white and green parts separated and chopped
  • 1 tsp
    dried chili pepper
  • 1 Tbsp
    shaoxing wine
  • 1 tsp
    cornstarch mixed with 2 tsp water
  • rice or noodles for serving

How To Make cantonese chicken with pickled mustard greens

  • 1
    Place the chicken chunks into a bowl. Add the water, soy sauce, oyster sauce, sesame oil and white pepper. Let sit for 30 minutes. Add the cornstarch and massage in until the liquid is absorbed. Set aside.
  • 2
    Mix the chicken stock, oyster sauce, soy sauce, sesame oil, brown sugar and white pepper together and set aside.
  • 3
    Place a wok over high heat. Add 2 tbsp of vegetable oil. once hot add the ginger and stir fry 15 seconds. Add the garlic and stir fry 15 seconds. Add the mustard greens and stir fry 1 minute. Add the white parts of the green onions and chili pepper. Stir fry 30 seconds. Move the ingredients to the side and add the remaining tbsp. of oil. Add the chicken and fry 2 minutes. Moving the chicken around so it don't burn.
  • 4
    Stir the mustard green mixture into the chicken. Add the wine and pour it around the perimeter of the wok and the stir in for about 10 seconds. Add the sauce mixture and turn the heat down to low and let simmer 3 minutes.
  • 5
    Turn the heat back up and add the green parts of the green onion. Then add the cornstarch slurry and stir fry for 20 to 30 seconds.
  • 6
    Serve over rice or noodles.
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Categories & Tags for Cantonese Chicken with Pickled Mustard Greens:

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