shredded chicken

Stir Fry Watercress with Shredded Chicken

This is a recommendation from one of the home cooks from this cooking Facebook group that I am part of – a savoury version of watercress instead of the usual soup that I would always cook.

Watercress is my second favourite vegetable, second to bitter gourd of course. But I usually would cook it in a soup with fish balls. So this is my first time stir frying the watercress with shredded chicken and wolfberries. The final result is a nice confluence of flavours. The nuttiness of the watercress blends really well with the marinated chicken drum meat and the wolfberries adds a little sweetness to the dish.

Very easy to cook and tastes delicious. Even the wife loves it (and she hates watercress cooked in soup).

Recipe

Ingredients

1 bunch Watercress (the wet market usually sells fresh watercress although NTUC surprises me from time to time)
1 Chicken Drum (I usually get the chicken butcher to de-bone the chicken drum for me. The meat from the chicken drum is more tender and delicious when cooked)
Handful of Wolfberries (these are the dried reddish fruits that is usually available from any chinese medicine shop or NTUC)
4 tbsp Olive Oil (for frying)
1 tbsp Rice Wine (shao xing hua tiao jiu)
2 tsp Oyster Sauce
4 cloves Garlic (rough chop will do)
2 tbsp Kikkoman Soya Sauce
1/2 tsp White Pepper

Method

1. Soak the watercress in water to remove any dirt or debris. Clean out the discolored leaves. Chop the watercress into half after removing the end of the stems.

2. Chop the meat from the chicken drum into small slices. Marinate with white pepper and soya sauce for about 5 minutes.

3. Rough chop the garlic pieces. Then throw them into a heat wok with the oil. Stir fry the garlic pieces until they start to brown. Then add the marinated shredded chicken slices and wolfberries. Stir fry until the chicken starts to change colour.

4. Add the washed watercress into the wok and add a little water. Turn up the heat to high and then cover the lid to allow the vegetable to cook a little more. After about 3 minutes, they should be sufficiently whithered but still bright green (You generally don’t want to overcook the watercress because You want to retain the vitamins in the vegetable).

5. Add the oyster sauce and rice wine mix into the dish and continue to give it a stir fry. After that you may serve.

Bon Appetit!

Watercress and wolfberries

Shredded chicken drum slices

Stir fry the garlic pieces