Chicken & Hamchoy is a Chinese styled chicken made with what we call hamchoy which is actually labelled as a pickled mustard and usually found at Asian grocery stores.
Hamchoy is usually cooked with either pork or chicken. It has a tangy, salty flavor that gives your dish a nice twist when cooked with either of these meats. This is a popular ingredient in the Chinese Jamaican culture as well as in other Asian countries.
This was another frequently cooked dish by my father in my home as a child.
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The chicken is cut in stew size pieces and seasoned with a few different Chinese sauces. I will stress that the more authentic brands of Chinese sauces you use, the better the taste of authenticness of your dishes. (One of the better brands is Lee Kum Kee and Superior).
Along with fresh minced garlic and seasoned salt, garlic salt and a little sugar. It is left to marinade for a few hours. The hamchoy is rinsed off with water, cut up in small pieces and sautéed in a little garlic and sugar prior to adding to the chicken in the last 10-15 minutes of cooking.
As most Chinese dishes, this is best served with white rice. You get the full flavor combination by eating a little piece of the hamchoy with each bite of chicken and rice. I hope you will enjoy this dish as much as I do. Leave me a comment telling me your thoughts.
Chinese Chicken & Hamchoy
- 1 Chicken cut up im medium pieces
- 1 stalk Scallion cut up fine
- 4 cloves Garlic minced
- 1/2 tsp. Ginger minced
- 1 tsp. Garlic Salt
- 1 tsp. Seasoned Salt
- 1 Tbsp. Mushroom Soy Sauce or Dark Soy Sauce
- 1 tsp. Hoisin Sauce
- 1 Tbsp. Oyster Sauce
- 1 tsp. Sugar
- 1 Tbsp. Oil
- 1/2 pk. Hamchoy
- 2 clove Garlic minced
- 1/2 tsp. Sugar
- 2 tsp. Oil
Wash, cut, and season chicken with all above seasonings except oil. Cover in a seasoning bowl to marinate a few hours.
When ready to cook, heat a large deep pot on medium-high heat, add oil, after about 1 minute or when hot, add chicken all at once and stir a few minutes until slightly browned. Add about 1 cup of water, cover to simmer and cook. Check every few minutes, stir and add a little water at a time as needed.
Continue cooking about 25-30 minutes.
Prepare hamchoy. Use about 1/2 a pack. Rinse off under running water. Cut into small pieces. Mince garlic and sprinkle over hamchoy with sugar. In a small skillet, heat on medium-high heat, add oil, when hot, add hamchoy and sautee about 2-3 minutes.
In the last 10-15 minutes of chicken cooking, add hamchoy to it and simmer down. Do not add too much water towards the end of cooking but just enough to have a little gravy.