I wasn't going to include this dish as one of our (Belated) Chinese New Year meals because we have already included a chicken dish and I had another that I was considering making, but I loved this recipe so much that I couldn't resist. The flavors were different from everything we have featured thus far - relatively fresh, simple and subtle. Rather than being hit over the head with spice, fermented black beans or Sichuan peppercorns, this dish features the more subtle flavors of oyster mushrooms, ginger and garlic. It was just so lovely and so very satisfying. I wanted to keep eating and eating and eating. This is a dish that I can imagine serving my kids (first I have to get around to having kids, but you know what I mean). We served the chicken with some blanched greens that were equally homey and delicious. Pouring sizzling oil over a pile of aromatics on top of the lightly blanched greens and then drizzling a mixture of soy sauce and water over the whole kit and caboodle imparts a lot more flavor to the greens than you would think. Alex mentioned that he was totally surprised by how flavorful the greens were. Again, the flavors are subtle (rather than in your face), but each bite of choy sum is nicely seasoned and flavored. And for once, Alex didn't complain or comment that he wished dinner was spicier.
Recipes after the jump!
