Wok-seared chicken with mustard greens and spicy soy sauce from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 657) by Raghavan Iyer

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Notes about this recipe

  • TrishaCP on October 20, 2017

    This is very subtle, but tasted good. Not sure it was the best application for mustard greens. I liked the velveting technique for the chicken a lot.

  • Delys77 on January 08, 2014

    Pg. 657 The author is correct that this recalls a very Indian style Chinese dish, with its use of mustard greens, tomato paste, and green chillies, all layered over the soy and chinese five spice. Plus the velveting technique on the chicken is very Chinese. The flavours were nice, and the texture of the chicken was great. Overall I would say this is a winner. I will note that I couldn't find any mustard greens so I went with kale which worked very well.

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