Wondering what is Chinese Broccoli? It is a leafy vegetable in Chinese cuisine. Commonly known as Kai Lan or Jie Lan in Chinese and quite a popular vegetable used in some restaurants. Also commonly used in stir fried Thai food and in noodles.
Again this dish is a simple dish and can be served as a One Dish Meal recipe. The kai lan is blanched, drained and laid on serving platter, top with fried chicken and oyster flavoured sauce. The chicken whole legs can also be used for this dish cooked by boiling them.
Here,I have chose to use fried deboned chicken thighs as I need not have to cut it into bite size pieces. It can be served whole.
Awesome dish. The fried chicken is sweet, succulent and tastes good with the savoury fragrant oyster flavoured sauce.
150 gm kai lan - soaked, rinsed and break into pieces
3 deboned chicken thighs with skin but fats removed
1 tbsp chopped garlic
1 tbsp oil
Seasoning Sauce [combined]
1 tbsp oyster sauce
1/2 tsp each of salt and chicken stock granules
50 ml water
1 tsp cornstarch mixed with 2 tbsp water
- Marinate the chicken pieces with some salt and pepper. Mix well and lightly coat with cornstarch.
- Bring water to boil in a saucepan until cooked. Drained and lay on serving platter.
- Heat oil in saucepan, saute chopped garlic until fragrant.
- Pour in the combined seasoning sauce with water.
- Bring it to boil and thicken with cornstarch mix.
- Heat a non stick wok, with some oil. Pan fry the chicken pieces, skin side down first until golden brown, flip over to fry the meat side. Cover with lid while chicken is being fried to ensure meat is cooked through.
- Dish up and place over blanched kai lan. Drizzle sauce over chicken pieces. Serve immediately.