Chicken and Choy Sum

Hey! How was your Christmas? Was it wonderful and snowy and delightful?


Mine actually was all three (plus stressful) and delicious! We had 14 people over at my house and it was soooo fun with all my cousins and aunts and uncles. They played mahjong a lot (which if you’re Chinese you definitely know about) and I got to sub in for my parents once in a while. That was real fun. Then my brother and cousins basically played League of Legends the whole time, and everybody played dominoes, Settlers of Catan… it was just real fun family time.


The best part (oh man) was the food. My uncle treated us all to Fogo de Chão on Christmas Eve, which is a high-class Brazilian restaurant, and THAT was a real treat. There are people running about with giant skewers of roasted meat, and they ask if you want a slice (or five dozen, if you were me). Then there was a salad bar with cheese and smoked salmon and roasted veggies… that was delish. But the best part was the cheese puffs called Pão de Queijo, I think . MAN those were good. SO, SO GOOD. I think I need a copycat recipe… Anyway, then on Christmas, we had prime rib, smoked ham and turkey, mashed potatoes (made by yours truly and her sister), green bean casserole, and tons of sparkling juice. Then the day after we had Andre’s, which is a Swiss restaurant and I had a chicken and mushroom Vol au Vent.

Needless to say, after all that food, we needed a lighter fare, and this is where this dish comes in. Its bursting with flavor, but the light kind of flavor. The kind that needs to be made. Right. Now.

You can thank me later.

Happy New Year!

x Audrey

Chicken and Choy Sum

(serves 4-6)


  • 1 lb of choy sum (aka yu choy)
  • 1/3-1/2 lb of chicken thighs
  • 4 garlic cloves, minced
  • 1 tbsp Chinese cooking wine
  • heen ingredients (soy sauce, sesame oil, cornstarch, sugar, salt,  white pepper, touch of water)
  • 1 tbsp peanut oil


  1. Slice the chicken thighs into strips against the grain to desired thickness. Marinate in garlic, cooking wine, and the heen. Set aside. Cut the choy sum into 3-4 inches (after washing it three times)
  2. In a large wok, crank the heat to the highest it can possibly go. Add your oil (there should be ribbons) and then in a single layer, place your chicken thighs along with the juices in the wok. Let it sear, then throw in they choy sum. The water from when you washed it should sizzle, and a tiny bit of water. Cover and wait until steam comes out. Meanwhile, prepare a bit of heen.
  3. Open the wok and stir everything around. The choy sum should be wilted. Pour in your heen then stir it around. The sauce should thicken considerably. Taste test, then plate up. Serve immediately.



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