CANTONESE CHICKEN WITH PICKLED MUSTARD GREENS

Cantonese Chicken with Pickled Mustard Greens image

Provided by barbara lentz

Categories Chicken

Time 50m

Number Of Ingredients 24

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

Steps:

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.