Friday, 7 September 2012

Steamed Chicken With Mui Choy - 梅菜鸡

Steamed Mui Choy with Pork Belly (梅菜扣肉) is one of the traditional Hakka dishes but here instead of using Pork Belly I have replaced pork with Chicken for a healthier version. Basically there are two types of Mui Choy (mustard green) which is either sweet or salty and you can easily get them from groceries stall selling salted fish and dry products in wet market or dried goods section in supermarket.


STEAMED CHICKEN WITH MUI CHOY
梅菜鸡



(Serves: 4   | Preparation: 10 minutes   | Cooking: 30 - 40 minutes)

Ingredients:
1/2 Portion Chicken (600g), cut into pieces
2 Stalks (150g - 200g) Sweet Mui Choy (甜梅菜)
3 Garlic Cloves, finely minced
2 Small Chilli, sliced

Seasoning:
1 - 1.5 Tablespoons Dark Soy Sauce
1 Tablespoon Cooking Wine
1 Teaspoon Sugar
1 Teaspoon Cornflour


Method:-
1. Rinse and wash mui choy (mustard green) for 2 - 3 rounds to get ride of the sand and dirt. Soak it in water for about 10 minutes, remove and squeeze it dry using kitchen paper towel.

2. Next cut mui choy into about 2" sections and set aside.

3. Marinate chicken with seasoning for about 5 minutes. Saute garlic with 1 tablespoon of oil till fragrant, stir in mui choy and continue to fry for another minute or two.

4. Add in marinated chicken pieces, and fry together with some sliced chilli till the surface of the chicken pieces are slight brown in colour.

5. Transfer the chicken mixture to a deep steaming plate and steam it over medium heat for about 30 - 40 minutes till chicken is tender.

Tip:
~ For easy cooking, you can SKIP steps 3 and 4. Just mix mui choy with marinated chicken and steamed it over medium heat till chicken is tender.

~ For savoury flavour, use half each of sweet and salty mui choy for this recipe.

For a quick and easy recipe to kick off your weekend cooking, perhaps you can start looking for mui choy (mustard green) to go with either pork or chicken to try out this dish.

10 comments:

  1. Looks SO delicious! Good idea to sub the pork belly with chicken, cook faster and can eat faster! I hv not make this before, but will try very soon, thanks for sharing.

    ReplyDelete
    Replies
    1. Yes Esther, you read my mind. Chicken indeed cook faster (esp in smaller pieces) and I get to enjoy my favourite dish in a breeze!

      Delete
  2. I love梅菜 especially like to use the sweet and salty together. I want to bookmark this and cook it soon. Thanks for sharing :)

    ReplyDelete
    Replies
    1. Yes Ann, I love your steamed pork ribs with black beans too! Now i think steamed dishes are more easier to prepare and let kitchen stays clean and less oil :p

      Delete
  3. this looks like a great company for a bowl of rice - yum! :)

    ReplyDelete
  4. Hmmm this chicken looks really delicious Ellena. I wonder if I've tried Mui Choy before. I need to ask my husband and see if I can get it so that I can make this!

    ReplyDelete
    Replies
    1. Hi Nami, I think Chinatown area should be able to get Mui Choy. This is a quick and easy one pot dish that you won't want to miss.

      Delete
  5. hey ellena! nice meeting you at swensen's that day! great blog btw and nice pics!

    ReplyDelete
  6. wa, looks mouth watering

    ReplyDelete

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Ellena (Cuisine Paradise)

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