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| Fruit,
Vegetables and Gourds |
Chicken Cabbage or
Gai Choi |
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| Gai Choi is a
vegetable that tastes like a slightly strong Savoy cabbage.
It is seasonal in Guangdong province, the hottest part
of China. It gets its name because the long stems over
a foot high resemble a chickens neck and head. |
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When buying from a wet market look
for firm leaves that have a healthy green colour.
Reject any soft ones, as these have been picked
a few days and are not as nice to eat.
Preparation
Remove the leaves and heart and wash in water.
The stem is peeled quite hard to reveal the white
flesh inside, and then chopped into pieces 2 or
3 inches long.
Cooking
Treat like cabbage and place in a saucepan or
wok and then cover with a cup or two of water,
bring to the boil and toss quickly for a minute
and then reduce heat and simmer for 5 minutes
or longer. Serve when ready.
Alternatively you can add standard extra's like
garlic, ginger and a teaspoon of chicken bouillon,
which are best steamed with the leaves and stems
in a little water as shown. Use either bits of
splattered Chinese garlic or whole cloves, and
chop the ginger root into small slices.
Serving
These are normally used as a separate vegetable,
so serve to table in their own dish.
You will discover they taste like a slightly strong
cabbage, but are pleasant to eat. If you do not
like sprouts, then this may not be for you? |
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