Kai Choy Farn

This one pot dish is my favorite. You can substitute kai choy with long beans or taro, then it will be called tau kok(long beans) farn and woo tau(taro/yam) farn. Serve them with the hainanese chicken rice chilly. Most often when i cook dishes like these, i do not have a measurement of ingredients, you could use whatever meat you like, just cube into small pieces, the only thing to be aware of is not to add too much salt or soya sauce if using more dried shrimps. One could be a peasant and have more rice or be affluent and add in abalone. So, when i want to post, it is a very difficult task. So, search the net and if i find a recipe that suited me, will copy and paste and then change the method to suit my way of cooking or sometimes there is no change at all, if the taste is good, why change. This recipe is copied from kuali.com.



Ingredients:

300g (2 rice measuring cups) rice, washed and drained
200g long mustard cabbage (kai choy), rinsed and coarsely chopped
2 dried Chinese mushrooms, soaked to soften and diced
110g deboned chicken, cubed
1 tbsp dried shrimps, soaked and drained
2 tbsp oil
2 shallots, sliced
1 tsp chopped garlic
500ml fresh chicken stock or water

Seasoning (A)
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper
1 tsp sesame oil
1 tsp light soy sauce
3/4 tsp corn flour

Seasoning (B)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar
1/4 tsp pepper


Method: I

Marinate chicken with seasoning (A) and set aside.

Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.

Add chicken and mushrooms and stir-fry until meat changes colour.

Put in rice, long mustard cabbage/kai choy and seasoning (B).

Toss for 1–2 minutes then remove all the ingredients to a rice cooker.

Pour in chicken stock or water.

Let the rice cook until done.

Allow the rice to stand for 10–15 minutes before dishing out to serve.

Method: II

Cook the rice with chicken stock/water in the rice cooker until rice is done.

Marinate chicken with seasoning (A) and set aside.

Heat oil in wok until hot and lightly brown shallots, garlic and dried shrimps until fragrant.

Add chicken and mushrooms and stir-fry until meat changes colour.

Put chopped kai choy and seasoning (B) and saute until kai choy is cooked.

Pour over cooked rice and cover for 10 minutes .

Add sesame oil before stiring rice to mix.





Serves