雞毛菜 (Chicken Feather Vegetables)

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.

Ingredients:

• ~3 handfuls 雞毛菜 (they’re sold as loose leaves in a bag)
• 1 garlic clove, minced
• goji berries
• salt

(2-3 servings)

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.

Soy Sauce Chicken Soup

Another chicken soup!! You can see how lazy I am :P

Ingredients:

• 4-4 1/2 cups water
• 1/2 of a whole chicken, cut into small pieces (approx. 1.5 lbs, so whole chicken was about 3 lbs. I used the other half of the chicken when I made the winter melon soup)
• ~10 ginger slices, thin
• 1-1 1/2 tablespoon soy sauce (to taste)
• ~5 shitake mushrooms
• goji berries

In a large pot, place the water and ginger in and turn the temperature to high. Once it reaches a boil, place the chicken in. Put the lid on for about 3 mins.  The fats should be bubbling and forming on the surface of the soup and you’d want to scoop that out. I like a little fat in my soup for the flavor, so I don’t scoop all of it out completely. Let the soup boil for about 3 more mins.

Add the 1 tablespoon soy sauce in and stir. (You can always add a little more soy sauce later if needed.) Add the shitake mushrooms and sprinkle a few goji berries in. Place the lid back on and turn the temperature down to medium.

After about 5 mins, turn the temperature down to medium low. Let the soup simmer a little more and then it’ll be ready to be served.