Steam Chicken Breast Meat With Char Choy (Chinese Pickled Mustard Roots)


Main Ingredients:
1 whole chicken breast, wash, debone and sliced into chunks
1/2 cup thinly sliced char choy (Chinese pickled mustard root)
3 florets of black fungus “wan yee”
3 tablespoons 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 tablespoon corn starch
1 tablespoon sugar
2 teaspoons oysters sauce
2 tablespoons Chinese wine
1/2 teaspoon ground white pepper
1 tablespoon sesame oil
1 tablespoon 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.


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.




Saturday, October 16, 2010 - 7:30pm


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