Kailan In Sauce

Kailan,or Chinese Kale or mustard greens in English belong to the cabbage family.There are several varieties of kailan available in local markets. Generally there are two types of kailan, the smooth leafed and the curly leafed.The so called ‘Hong Kong Kailan’ has thicker stem and glossy ,thick ,bluish green leaves. Its this type of Kailan that I am going to prepare today.

Kailan have gained widespread attention recently because of their health promoting , sulphur-containing phytochemicals.

Kailan are very popular among the Chinese.The taste of kalian has been described as delicate , pungent and peppery.Kailan can be stir fried or cooked in soup with all types of meat,prawns or fish balls.Or, you can just blanch the greens for 30 seconds or 1 minute and serve them with sauce which I will be sharing with you the recipe today.


200g kailan
½ cup of chopped boneless chicken
1 tsp cornflour
2-3 tbsp olive oil or any cooking oil is acceptable
2 cloves chopped garlic
½ onion(sliced thinly) (Optional)
½ chicken cube (crumble)
1 tsp sugar(or more)
Salt to taste

2 tbsp thick soy sauce (I used the caramel thick soy sauce)
1 tbsp light soy sauce
½ tbsp oyster sauce

½ cup cauliflower
2 tbsp thinly shredded carrots
2 baby corns (cut slantingly into 3 pieces each)
½ cup broccoli
½ cup chopped green capsicum(optional)

Chopped red chillies

To blanch kalian:

Trim the bottom part of the kalian. Wash kalian.In a heat prove bowl heat 3 cups of water to boil.Add a pinch of salt and a few drops of olive oil. Once the water start simmering, add in kalian for half a minute.Dish it out.Make sure you have drain off the access water from the kalian before dishing out on the serving plate.

To make the sauce:
Heat 2-3 tbsp oil in a wok,Saute garlic for a few minutes.If you are adding onions then once the aroma of the garlic arise add in the onions.Let it soften for a few seconds then add in chicken pieces.Stir for a while.Add in all the vegetables except capsicum.Stir the vegetables quickly with garlic and chicken pieces.Then add in 1 to 1 ½ cup of water.Let it to simmer.At this stage add in all the sauces,sugar and chicken cube.Leave for a while until the vegetables had cooked.Taste first before adding salt. Add required amount of salt as desired.Add in capsicum and leave for about 2 mins .Thicken the sauce with corn flour mixture.(Add 2 tbsp water to the cornflour.Stir then add into the sauce).The sauce will thicken slightly. Pour the sauce over the kalian on the plate.Ganish with chopped red chillies.Serve immediately.

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