Chicken with Preserved Mustard Greens (Mui Choy)

Another "black" meaty with veggies sidekick dish that goes down well the throat. Very suitable for those with a salty die hard tastebud.


Ingredients

1. Chicken
2. Preserved mustard greens (mui choy)
3. Garlic and ginger
4. Seasoning ingredients such as soy sauce, thick sauce, oyster sauce, pepper, sugar and salt.

Method

Soak the preserved mustard greens in a bowl of water (add salt). After an hour, remove the preserved veggies and cut into bite sized pieces.


Also cut the chicken into bite sized pieces and simmer them over boiling water for a few minutes.

Pour some oil into the wok and add ginger and garlic (for aromatic smell and also to remove the gaminess of the chicken meat).


Add chicken to the wok and seasoning ingredient and stir fry the chicken for a few minutes.



Then add preserved veggies and water and cover the wok.


Let the meat and veggies simmered over half an hour to an hour so that the taste of the preserved veggies as well as the seasoning ingredients can absorb into the chicken meat. You can also marinate the chicken with the seasoning ingredients and leave it in the fridge the day before the dish preparation.