I’m excited to introduce a special vegetable used often in Chinese dishes. It’s my favourite and have not eaten it for a long time. It’s Sichuan preserved vegetable. There are several types of Sichuan reserved vegetables but this particular one comes in lumps. It may look ugly to some people but it’s very delicious cooked with chicken or any other meat. It goes very well with rice, congee, or rice porridge. It tastes a little crunchy. I cooked it with chicken the other day. This is one dish that you will be very happy to have left over because it tastes even better the next day.
In Malaysia it’s sold in jars and coated with chili paste. But the ones that I bought here from the Chinese shop were sold in plastic bags and very thinly coated with the chili paste. I found the flavour is not as good but I should be very thankful to be able to get it here.
This delicious, preserved vegetable is fabulous cooked as a soup too. But before using it, it has to be sliced and soaked for about 30 minutes to get rid of some saltiness. You do not want to soak it too long otherwise it will become tasteless. I always slice it into strips before soaking.
This recipe is very simple and easy to cook.
150g Sichuan preserved vegetable (sliced and soaked for about 30 minutes)
3 chicken thighs (deboned and sliced)
1 whole garlic (peeled and chopped)
2 red onions (peeled and sliced)
Ingredients B (marinade)
1T light soya sauce
1T corn flour
Ingredients C (seasoning)
1T oyster sauce
Marinade the chicken pieces with the Ingredients B for about 30 minutes. Heat up a frying pan or wok and add the chicken. Fry until it’s lightly browned on all sides. Dish it up.
Using the same or a different wok or frying pan, heat up some oil. Add the garlic and fry until golden. Then add the sliced red onions and fry until fragrant. Add the drained mustard pieces and fry for a while. Lastly add the chicken pieces and Ingredients C. Mix it well and let it simmer about 10 minutes. Dish it up and enjoy it with rice. If there’s any leftover, be happy, because it tastes even better the next day. Just heat it up in a pot.
Have you ever tried this Sichuan preserved vegetable? Do you have a favourite dish that you have not eaten for a long time? Please share, add and comment in the comment box below.
More chicken recipes at http://www.keeplearningkeepsmiling.com/recipes/
Quote of the day……
“No one can make you jealous, angry, vengeful, or greedy - unless you let him.”