I first had these vegetables about 2 years ago at a Shanghainese restaurant. The name of the vegetable was interesting, so I decided to order it and try it out. The literal translation of 雞毛菜 is Chicken Feather Vegetable… I suppose I see some physical similarity with chicken feathers. It kind of tastes like baby bok choy, but the stalks of 雞毛菜 are a lot thinner. They’ve only recently started selling this vegetable in asian markets around my area, so I’m finally able to remake the dish myself.
- ~3 handfuls 雞毛菜 (they’re sold as loose leaves in a bag)
- 1 garlic clove, minced
- goji berries
The method of cooking the vegetables is basically the same as cooking kale.
Place the pot on stove and set temperature to high. Once the pot is heated, pour in some oil, about a 2 sec pour (~1 1/2 tablespoon). When the oil is hotter, place the garlic in. Let the garlic sizzle a little and when it becomes very light brown, toss in the 雞毛菜. At this point the pot will be crackling a lot, so quickly stir it around. Then, quickly pour about 1 cup of water in (it should continue crackling a little). Place the lid over the pot. Remove lid after about 30 secs, stir it around, add some goji berries in, dash some salt, and continue stirring so it cooks evenly. Cook for ~3 more mins.