Gai lan with schmaltz

Name: Gai lan with schmaltz
Yield: 6
Ingredients: 20.00 ml schmaltz (rendered chicken fat) or duck fat (substitute butter); 20.00 ml Chinese rice wine (shaohsing); 1/2 tsp kombu tsuyu (kombu extract, optional – from Asian grocers); 40.00 ml soy sauce; 1 tsp each white vinegar and caster sugar; 40.00 ml chicken stock; 2 bunches gai lan (Chinese broccoli), halved widthways; 2 garlic chives, thinly sliced on an angle

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Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens, and it tastes oh so good!

1 tbs schmaltz (rendered chicken fat) or duck fat (substitute butter)
1 tbs Chinese rice wine (shaohsing)
1/2 tsp kombu tsuyu (kombu extract, optional – from Asian grocers)
2 tbs soy sauce
1 tsp each white vinegar and caster sugar
2 tbs chicken stock
2 bunches gai lan (Chinese broccoli), halved widthways
2 garlic chives, thinly sliced on an angle

Method

1.

Place all ingredients, except gai lan and chives, in a saucepan over medium heat.
2.

Bring to the boil, then remove from heat. Sit a steamer basket over a saucepan of boiling water. Steam the gai lan for 5 minutes or until tender.
3.

Places garlic chives in a bowl with the sauce and spoon over gai lan to serve.