In Hokkian dialect this dish is called Char Kiam Chye and literally translate to English is Sauteed Salted Green Mustard .Char Kiam Chye is a comfort food for many of us Malaysian.I love this dish especially when added extra Thai's chili when cooking . This dish is easy and simple to cook yet delicious and satisfactory to eat. I can have 2 big bowl of white rice just eat with this dish!! Some people like to eat with porridge or congee.Usually you can find this dish in porridge restaurant or stall.Here is my simple recipe: Ingredients:
2 pack preserved salted green mustard,about 2 lbs
1 whole boneless chicken breast,about 500 gm,chopped small
5-6 Thai's chilis,wash and chopped
1 red long pepper(wash and sliced)
4 cloves fresh garlic,peel and chopped
2 tbsp sugar
2 tbsp oil
1:Remove preserved salted green mustard(kiam chye) from plastic bag,then soak in cool water for 1-3 hours to remove the saltiness.I soak for 30 minutes only because I plan NOT to add in salt when cooking.
2:Keep repeat changing the water couple of time if you want a more blend kiam chye.Then squeeze dry kiam chye,diced or cut small,set aside.
3:Heat wok or skillet with oil at medium heat,add in chopped garlic for 30 seconds, then add in chopped chicken.Stir-fry for 1 minutes then add on chopped hot pepper ,kiam chye and sugar. Keep stirring until kiam chye dry ,about 10 minutes.Check the seasoning.
4:Dish out and serve warm with rice or congee.