Yen Can Cook ~ Chicken & Pickled Mustard Stir Fry
I like Chinese preserved or pickled vegetables, dishes that involved them can easily win my heart. There are many different types of pickled vegetables such as preserved radish (Choy Poh), preserved cabbage (Dong Choy), pickled mustard (Zha Choy), preserved mustard greens (Mui Choy or Ham Choy), just to name a few. Today’s recipe is a simple stir dry dish that combines pickled mustard (Zha Choy) and tender chicken pieces which goes well with both rice and porridge.
Ingredients (Serve: 3-4)
200g pickled mustard, shredded and soak in water for 20 minutes.
2 boneless chicken drumsticks, cut into small pieces
1 bunch spring onion, white and green parts chopped, kept separate
1/2 teaspoon dark soy sauce
Cooking oil
Marinade
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine
1 teaspoon pepper
1/2 tablespoon cornstarch
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Step 1: In a bowl, combine all ingredients of marinade and mix until well combined. Marinate the chicken in the marinade for at least 15 minutes.
Step 2: Drain and chopped the soaked pickled mustard.
Step 3: Heat up some cooking oil in a wok, add in marinated chicken and cook until change colour.
Step 3: Add in chopped pickled mustard green and white part of spring onion, continue to stir fry for 1-2 minutes to combine.
Step 4: Add in dark soy sauce and stir to mix evenly. Add in green part of spring onion.
Step 5: Serve.
HAPPY COOKING! #stayhealthy #staysafe
I also enjoy preserved/pickled vegetables and this dish looks quite appetizing and must eat with a lot of rice for maximum enjoyment. LOL!
PH, everything with pickled goes well with porridge! ^__^
My family especially loves picked vegetables (I like mui choy & ham choy the most) but the problem with cooking with these salted vegetables is that I don’t know how long to soak them for as different brands have a different salt level (I get whatever brand is available wherever I shop). The other day I wanted to make cha choy tong and soaked it for half an hour and it was still ridiculously salty (and that was a pot of soup, imagine if it was a stir-fry)! >_< P/S: Your dish I'd eat with porridge! 😉
Kris, let me tell you how I control the time of soaking the pickled vegetables. Have a taste of that pickled, so you will know if the saltiness is acceptable.
Interestingly, anything that is pickled makes the porridge taste better. 🙂
Tekkaus, IKR! I hope you (or your family) like pickled vegetables and would try out this recipe.