Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens and it tastes oh so good!
Category: not set
Cuisine: not set
1 tbs schmaltz (rendered chicken fat) or duck fat (s
1 tbs Chinese rice wine (shaohsing)
1/2 tsp kombu tsuyu (kombu extract optional – from Asian grocers)
2 tbs soy sauce
1 tsp each white vinegar and caster sugar
2 tbs chicken stock
2 bunches gai lan (Chinese broccoli) halved widthways
2 garlic chives thinly sliced on an angle
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