Cantonese Chicken with Pickled Mustard Greens by: Bill 0 Comments Jump to Recipe Posted:12/18/2020Updated:12/17/2020 Stir-fried/braised chicken with pickled mustard greens, better known in our family as haam choy chow gai, is a Cantonese classic recipe and one of my Grandma’s favorite dishes.  How do I really know this? Well, when your grandma comes to your house for Thanksgiving dinner, and she brings her own food (this dish) it’s pretty convincing.It was Thanksgiving 2016, and she arrived at the house with a whole fresh chicken, ginger, her homemade sour pickled mustard greens (haam choy), and a request for me to steam some rice.Since I was the host, I was also the sous chef for my kau mou, Cantonese for aunt on my mother’s side—jiù mā (舅母) in Mandarin.  I got her everything she needed, from a sharp cleaver and cutting board to all the sauces and spices.

That Thanksgiving, I picked up a few pointers for cooking one of grandma’s favorites.What is Haam Choy?  Haam choy is a type of Cantonese or Hakka-style sour pickled mustard green.We posted my grandma’s haam choy recipe just a couple days ago.  Made from gai choy (Cantonese) or jiè cài (Mandarin), it’s salty, sour, and even a little sweet from the addition of sugar in the pickling liquid.

When cooked with fresh chicken, it’s a Chinese centenarian’s preferred meal over turkey, stuffing, and mashed potatoes.  Buying Or Making Haam Choy You can buy h

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