菜心鸡片 Chicken W. Chinese Vegetable Yu Choy Recipe

Prep and slice chicken

Trim any fat from the chicken breast and slice thinly across the grain into roughly 3–4 mm (1/8–1/4 in) slices. If easier, partially freeze the breast for 20 minutes to firm it for thin slicing.

Marinate

Place the sliced chicken in a bowl. Add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, 1 teaspoon vegetable oil, the egg white, a pinch of salt, and 1/4 teaspoon white pepper. Mix until each piece is lightly coated. Let sit 15–20 minutes to tenderize and velvet.

Prep vegetables

Wash the yu choy well to remove grit. Trim woody ends and cut longer stalks diagonally into 4–5 cm (1.5–2 in) lengths, keeping leaves and stems separate if sizes differ. Peel and thinly slice ginger; mince garlic; slice scallions on the diagonal into 2–3 cm pieces.

Blanch (optional, recommended for large batches)

Bring a pot of water to a rolling boil and add a pinch of salt and a few drops of oil. Blanch the yu choy stems for 20–30 seconds, then add leaves and blanch another 10–15 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside. (If using small tender yu choy, you can skip blanching and stir-fry directly.)

Combine sauce

In a small bowl whisk together 1/2 cup chicken stock (or water), 1 1/2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil, and 1/2 teaspoon sugar. In a separate small cup stir 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then add to the sauce and mix well.

Heat wok and oil

Heat a large wok or nonstick skillet over high heat until very hot (smoking slightly). Add 2 tablespoons vegetable oil and swirl to coat.

Stir-fry aromatics

Add the ginger and white parts of the scallions (reserve green tops for garnish) and stir-fry 10–15 seconds until fragrant. Add the minced garlic and stir 5–8 seconds more, being careful not to burn.

Cook chicken (velvet technique)

Add the marinated chicken in a single layer. Spread pieces out and let sear undisturbed 20–30 seconds to get some color, then stir-fry 1–2 minutes until chicken is about 80–90% cooked through. If pan is crowded, cook in two batches. Remove chicken to a plate and reserve juices in the wok.

Combine vegetables

If you blanched the yu choy, add a small splash (1–2 tbs) of stock or water to the wok, then add the drained yu choy and toss quickly over high heat just to rewarm and coat in the aromatics, about 30–45 seconds. If you didn't blanch, add stems first and stir-fry 30–45 seconds, then add leaves and cook another 20–30 seconds until bright and tender-crisp.

Finish with sauce and chicken

Return the chicken and any accumulated juices to the wok. Give the prepared sauce a quick stir (cornstarch may settle) and pour it in. Stir and toss constantly until the sauce thickens and evenly coats the chicken and vegetables, about 30–60 seconds. Taste and adjust seasoning with salt or a little more soy if needed.

Garnish and serve

Turn off the heat. Drizzle 1/2 teaspoon sesame oil and add the green scallion tops. Toss once and transfer to a serving plate. Serve immediately with steamed rice.

If desired, sprinkle a few chili flakes or sliced fresh chili on top for heat, or add a splash more oyster sauce at the table.