Chicken And Sichuan Preserved Vegetable

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Chicken and mustard

Chicken and mustard

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.

Preserved mustard

Preserved mustard

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.

Ingredients A
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 wine
1T corn flour

Ingredients C (seasoning)
1T oyster sauce
1T sugar
1/2C water

Fry the chicken

Fry the chicken

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.

Fry the onions and garlic

Fry the onions and garlic

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.

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Bo  on March 31st, 2010

I have never tried preserved vegetable…I will have to see if I can find it next time I go to the Asian market.

Sushma Mallya  on March 31st, 2010

Never tried using preserved vegetables but the combo seems great…gravy looks mouthwatering mary…nice one again

3hungrytummies  on March 31st, 2010

I just had steamed minced pork with Sichuan preserved vegetable a few nights ago. Your dish looks great, I’ll try with chicken next time!

Divina  on March 31st, 2010

That Sichuan Preserved vegetable really adds a lot of flavor to the dish. We usually add it with stir-fries like you did with this one. :)

the lacquer spoon  on March 31st, 2010

Looveee the preserved mustard!! The distinctive flavour is so addictive once we get used to, right?

Mary  on March 31st, 2010

@Bo - I hope you can find it. I’m so happy that I can get it here :D

@Sushma Mallya - Thanks very much, Sushma! :D

@3hungrytummies - Yours sounds very delicious too. Back home, my mom used to cooked it with pork but I’m not very good in cooking pork. Besides pork here has a stronger smell which I dislike :(

@Divina - You can imagine how long I have missed this awesome vegetable and what a delight to find it again :D

@the lacquer spoon - Exactly. Sometimes it takes a while to acquire the taste. Just like my love for kimchi…from dislike to love :D

SathyaSridhar  on March 31st, 2010

Woow!!! chicken looks yummy and sounds great..i didnt tried the cooking with preserved veggies and here i didnt find that too,,,it looks very easy and mustard i heard only seeds. Is it leaf or veggie? dear… the chicken gravy looks delicious,,thanks for sharing dear,,take care n keep on smiling

Mark @ Cafe Campana  on March 31st, 2010

I have always seen the vegetables at the asian grocery story and had no idea what to cook with them. Thanks for the recipe.

Nasi Lemak Lover  on March 31st, 2010

I like this preserved veggie too, stir fry lar, cook soup lar, so good!

penny aka jeroxie  on March 31st, 2010

I like anything with sichuan. we have these type of sichuan preserved vegetables here too. I cook it with fatty pork.

Treat and Trick  on March 31st, 2010

Never tried using preserved veggie but looks so simple and yummy, must try next time….

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Joanne  on March 31st, 2010

I love being introduced to new ingredients! This dish looks delicious. I bet it was bursting with flavor!

kristy  on March 31st, 2010

No doubt! This is a very flavourful dish. I think your family would eat at least 2 bowls of rice per person. hahaha…. So, enough rice for everyone?

Mary  on March 31st, 2010

@SathyaSridhar - Oops….I thought it was preserved mustard but I wasn’t too sure but forgot to change the name in the ingredients. I have changed it. Age is catching up…haha :D

@Mark @ Cafe Campana - Now you can try. Have fun cooking :D

@Nasi Lemak Lover - Yeah…we have similar taste :D

@penny aka jeroxie - That’s very delicious…what we used to eat back home :D

@Treat and Trick - Give a try. I like it very much :D

@Joanne - It is…..very flavourful and tasty… favourite :D

@kristy - You are very right to say that…haha. Almost not enough rice! :D

TasteHongKong  on March 31st, 2010

I also enjoy the mustard as an appetizer.
Your quote remind me of a saying ‘No one can take away your dignity unless you give it yourself’. Just to share : ).

Wendy  on March 31st, 2010

I’ve not tried preserved vegetables before - that looks so nice, I shall search them out!

joylicious  on March 31st, 2010

MMMMmm I love Sichuan Preserved Vegetable, my mom would use it often in her dishes! Beautiful dish Mary :)

gertrude  on March 31st, 2010

I too just bought a packet of the sichuan preserved vegetable and thinking of cooking it with pork.

Conor @ HoldtheBeef  on March 31st, 2010

Ahh, I’ve often noticed this at my local Asian supermarket and wondered what you are meant to do with it, and now you’ve taught me yet another cooking lesson. Thanks Mary :)

anncoo  on March 31st, 2010

Mmmm…very delicious! I used to make soup with pork.

Drick  on March 31st, 2010

another fine dish Mary, I love sichuan chicken but have never made it … did not know where about the preserved vegies

Jeannie  on March 31st, 2010

I just cooked soup with preserved szechuan vegetables, pork ribs, carrots, tomatoes and onions 2 days ago. Very delicious! Your dish will taste very good with plain porridge, I cooked that whenever there is someone sick in the house and had no appetite.

Namitha  on March 31st, 2010

That sounds flavorful…You taught me how to use different sauces :Dthanks Mary !

shaz  on March 31st, 2010

Aha, one of the things I miss too :) This is similar to “kiam chai” but spicier right? I like it with congee but it sounds very delicious with the chicken.

Lyndsey  on March 31st, 2010

It looks delicious to me. Very interesting with the preserved vegetables. Thanks for sharing!

Mary  on March 31st, 2010

@TasteHongKong - Thanks very much for the quote! I love quotes….very inspiring and motivating :D

@Wendy - If you go to Chinatown, you can get them. Give a try. We like it very much :D

@joylicious - Thanks very much, Joy! It’s so lovely to see you back. I’m sure you had a most fun time away :D

@gertrude - Mmm….sounds very delicious. I can’t wait to cook again :D

@Conor @ HoldtheBeef - Wow…that’s so encouraging! :D Have fun cooking!

@anncoo - I like that too! :D

@Drick - You can get this vegetable at Chinese supermarket. I think you can turn them into many other dishes….Southern style with your awesome cooking skill. Maybe I can add cajun seasoning to it…haha :D

@Jeannie - That’s a nice combination for soup. I like it. Would be so welcoming in this freezing cold weather. It will make me smile widely :D

@Namitha - You are most welcome. Thanks very much for your encouragement, Namitha! :D

@shaz - You are very right. It is just so delicious….mmm. Yes, really good with congee. I’ll be cooking it again soon :D

@Lyndsey - Thanks very much, Lyndsey! :D

brenda  on March 31st, 2010

I love this dish. Been quite sometime since i prepared this.. i’m salivating now :)

sweetaeration  on March 31st, 2010

I want to eat it ! I bet it’ll taste really good with porridge, thankfully these preserved vegetables are pretty common in singapore’s wet market. I won’t have a problem when cooking this dish. Thanks for posting the recipe : D I have more ideas of what to cook for the family now!

sippitysup  on March 31st, 2010

I have seen that term on menus and always assumed it was a way to prepare a vegetable rather than a prepared ingredient. Very informative. GREG

katy  on March 31st, 2010

oh, looks like a great dinner! we had takeout chinese food last night and now you are making me feel guilty! :-)

5 Star Foodie  on March 31st, 2010

I don’t know if I’ve had Sichuan preserved vegetable, it sounds excellent and this dish is scrumptious looking!

Mary  on March 31st, 2010

@brenda - This proves it’s a delicious dish…haha :D

@sweetaeration - Yes, I’m cooking again to go with porridge….yeah. Actually I’m so happy to find tis vegetable here :D

@sippitysup - You are most welcome. I hope you like this vegetable. I really like it. Going to cook it again soon :D

@katy - No worry….now you can cook yourself…would be quicker, cheaper and more delicious :D

@5 Star Foodie - Thanks very much, Natasha! :D

Mary  on March 31st, 2010

Mary, this looks wonderful. Thanks for the instructions regarding the preparation of preserved vegetables. We became accustomed to them in China several years ago. I recently found a mail order source for them. So, I should be able to try your recipe soon.

kamalika  on March 31st, 2010

just devine….so mouthwatering….

rebecca  on March 31st, 2010

oh would be good to have on hand when you return from a trip interesting

Pedhakka  on March 31st, 2010

I am feeling hungry again !!!

Cooking Rookie  on March 31st, 2010

What a great recipe!
Love your blog :-)

Amy @ cookbookmaniac  on March 31st, 2010

These are delicious. We eat them with rice porridge too. Its what I crave when I am sick, rice porridge with scrambled egg and some of these preserved vegies. yummo!

Mary  on March 31st, 2010

@Mary - Wow…mail order! That’s new to me. Hope you can get some good ingredients soon. Have fun cooking! Thanks very much for your encouragement :D

@kamalika - Thanks very much, Kamalika! :D

@rebecca - Thanks very much, Rebecca! :D

@Pedhakka - Haha…time to take out your wok and start cooking :D

@Cooking Rookie - Thanks very much for visiting and your lovely comment! :D

@Amy @ cookbookmaniac - Must agree with you this is really good with rice porridge. Oh, I can’t wait to cook it again. I think I’ll dream about it tonight…haha :D

Stacy  on March 31st, 2010

This looks great! Veggies that come covered in chili=yummy!

kamalika  on March 31st, 2010

Thanks dear for telling me that…I checked with other machines but its ok except one that’s my husband’s.. My husband told me that may be my blog is big in your machine and my husband’s machine too due the setting of size,et al in the machines…Thanks once again for ur concern…

Little Inbox  on March 31st, 2010

Usually my family use Sichuan preserved vegetable to boil soup. It’s good to be stir-fried to serve with porridge.
This is a nice recipe that I would love to give it a try!

Sweet Jasmine  on March 31st, 2010

I have been thinking of what to cook today and I found this! Thks, Mary. I love this ‘luak chai’ even as a child and it brings back memories of how my mum caught me eating this preserved vege in my bed under the mosquito net those days after hoarding some in my pyjamas pocket.

noobcook  on March 31st, 2010

I love sichuan veg. It’s really addictive. looks good in your stir fry!

Krissy @ The Food Addicts  on March 31st, 2010

hmm, i’m not sure if I’ve had these preserved vegetables before. i probably have, but don’t remember! anyway, it sounds like a great classic dish!

Belle@OohLook  on March 31st, 2010

That looks delicious. I think its a great idea to use preserved vegetables because they can add so much flavour. And also because they’re a great substitute when you don’t have fresh :)

Sook @ My Fabulous Recipes  on March 31st, 2010

Mary, I have to say your family is so lucky that they get to try all of your delicious homemade meals all the time! This looks fantastic!

Carolyn Jung  on March 31st, 2010

My aunt is crazy for that preserved veggie. I think she’d add it to everything if she could. ;)

citronetvanille  on April 1st, 2010

Great dish, I don’t think I ever tasted the Sichuan pickled vegetables, I love pickled vegetables in general so I’m sure I would love your dish!

Elin  on April 1st, 2010

Hi Mary,
This is a wonderful and appetizing dish. I love preserved mustard and great idea to cook chicken with it :)) Thanks for sharing this awesome dish…simple yet delicious and appetizing!! :)

Btw I have a gift award for you, pls dodrop by to collect it at your convenience :))


Mary  on April 1st, 2010

@Stacy - Thanks very much, Stacy! :D

@kamalika - Thanks for checking that out. But I can still read, just more scrolling to do :D

@Little Inbox - Thanks very much! I love it with porridge too. Have fun cooking :D

@Sweet Jasmine - Haha…I’m just so amused to hear how you ate it in bed! You are so funny. Wonder what else you sneaked into your bed to eat. I remember I sneaked a lot of food into bed to eat too…LOL. How naughty we were! :D

@noobcook - Thanks very much! Agree with you….it’s addictive :D

@Krissy @ The Food Addicts - Thanks very much! Give a try. I find it’s very delicious :D

@Belle@OohLook - Totally agree with you that preserved vegetables add lots of flavour and comes handy when fresh ones are not available. I’ll be buying a few packets to keep stock :D I only bought one packet the other day to try out.

@Sook @ My Fabulous Recipes - But they are guinea pigs too…LOL :D

@Carolyn Jung - Haha…I’m just trying to imagine every dishe in front of her with some of this Sichuan preserved vegetable :D

@citronetvanille - Thanks very much, Silvia! Give a try if you come across this vegetable. I know you will make something very delicious out of it :D

@Elin - Awww……thanks very much for the lovely award. Really appreciate it very much :D So sweet of you. Thanks very too for your lovely comment.

Christine@Christine's Recipes  on April 1st, 2010

No, they aren’t ugly :) They are beautiful and yummy.
I use it to steam with thinly sliced beef as well. It brings up and enriches the flavour of the meat.

Cooking-Gallery  on April 1st, 2010

I think my husband would love this. He likes Szechuan food.

somewhere in singapore  on April 1st, 2010

By looking at the picture of the food, it makes me so hungry, hehe…

The Little Teochew  on April 1st, 2010

Oh Mary, I LOVE sichuan cai!!! It’s just so …. yummy, for lack of a better word. The dish looks mouthwateringly gooood! Imagine drenching your rice with some of that gravy. Bliss!

tigerfish  on April 1st, 2010

I like Sichuan preserved vegetable too but admit I have not had it for some time. Seldom buy preserved stuff nowadays…

Angie's Recipes  on April 1st, 2010

I haven’t had Chuan Cai for such a long while! This stir-fry looks so delicious and perfect to go with some rice!

grace  on April 1st, 2010

this sounds great, mary! i can truly say i’ve never purchased preserved vegetables, but i just might seek some out for this very dish! lovely post. :)

pegasuslegend  on April 1st, 2010

this looks so delicious, your chicken recipe are so awesome all the time!~

anncoo  on April 1st, 2010

Happy Easter Day! I’ve an award for you, please come and pick it up when you’re free.

Mary  on April 1st, 2010

@Christine@Christine’s Recipes - Haha….just thought some may find it ugly :D Would be so delicious steamed with beef. I would love to try that. thanks very much for the suggestion

@Cooking-Gallery - I guess you cook spicy food often…mmmm….delicious :D

@somewhere in singapore - Haha…time to take out your wok and cook :D

@The Little Teochew - Ju, your description makes me more hungry than the picture….LOL :D I wish I have some now!

@tigerfish - Me, too….seldom buy preserved food. But this one brings back sweet memories of my time back home :D Also, too delicious to avoid….hehe

@Angie’s Recipes - Ya, with rice is my best :D It’s just so appetising!

@grace - Thanks very much, Grace! You are adventurous when comes to food. I like that :D

@pegasuslegend - Thanks very much, Claudia! Your are always so encouraging :D

@anncoo - Awwww….thanks very much, Anncoo! Really appreciate very much :D So sweet of you. What a lovely Easter gift from you! :D

Cheah  on April 1st, 2010

This dish is very appetising, Mary. You can also make soup with this preserved vegetable.

theUngourmet  on April 1st, 2010

Look at all of that yummy garlic! What a great dish!

tasteofbeirut  on April 1st, 2010

Looks yummy, but i am curious! What kind of vegetables are preserved?

Mary  on April 2nd, 2010

@Cheah - Yes, I remember my mom used to cook soup with this vegetable for us when we were young. I’ll try it in soup the next time I cook….mmm….delicious. It will cheer me up in this cold weather :D

@theUngourmet - Thanks very much! :D

@tasteofbeirut - I’m so sorry I don’t know. I tried to find out but couldn’t find the name of the type of vegetable used. We only know it by Sichuan preserved vegetable. Will let you know if I ever find out. Have a nice weekend :D

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