Char Choy pork is a more common everyday Chinese dish in most Chinese homes. You will seldom see this dish in the menu of a big Chinese Restaurant. However it is a common dish in small neighborhood coffee shop style food store. However, the following recipe is not the common char choy pork but steam chicken breast meat with char choy which my Mum prepared our dinner last night. It was so good so this deserved to be shared.
1 whole chicken breast, wash, debone and sliced into chunks
½ cup thinly sliced char choy (Chinese pickled mustard root)
3 florets of black fungus “wan yee”
3 tbsp Water dept
3 bibs garlic, thinly sliced
2 stalks of spring onion, sliced 1 ½ ins long per piece
Ingreadients to marinate the chicken meat:
1 tbsp corn starch
1 tbsp sugar
2 tsp oysters sauce
2 tbsp Chinese wine
½ tsp ground white pepper
1 tbsp sesame oil
1 tbsp vegetable oil
Mix chicken meat with A and marinate for 30 mins. Clean char choy and soaked in warm water for 1 – ½ hrs. Squeeze all the water and water away thoroughly. Sliced into strips of about 1 ½ ins long per piece and place into the deep plate. Wash black fungus and take out the core and break into smaller florets and place into the plate. Add marinated chicken breast meat and sliced garlic. Add water and place into the steamer when the water is boiling and steam for 20 mins. Garnish with spring onion and serve.