Stir-fried Chicken and Salted Mustard Greens

Name: Stir-fried Chicken and Salted Mustard Greens
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Trinidad Hakka
Ingredients: ½ teaspoon five-spice powder; 1 small red bell pepper (about 6 ounces), cut into sticks ¼ inch wide by 2 inches long; ¾ cup thinly slivered salted or pickled mustard greens, homemade or purchased; 3 tablespoons water; 1 tablespoon Chinese rice wine (shaoxing) or dry sherry; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1½ teaspoons sugar; 1 teaspoon cornstarch; 2 tablespoons vegetable oil; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 12 ounces boneless, skinless chicken thighs; 2 teaspoons soy sauce

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Salted mustard greens, a beloved Hakka ingredient, find their way into many stir-fries. Winston Chang adds red bell pepper slivers to bring a jolt of bright color and fresh sweetness to contrast the salty mustard greens in this chicken Stir-fry.

Ingredients

Chicken

12 ounces boneless, skinless chicken thighs
2 teaspoons soy sauce

Europe
Asia
China
Spain
Dinner
Side dish
Main course
Mediterranean

Method

For the Chicken

Trim and discard the excess fat from the chicken and cut into 1-inch chunks. In a small bowl, mix the chicken, soy sauce, and five-spice powder.

For the Stir-fry

Rinse the mustard greens and place in a small bowl. Cover with wate