Chicken Feather Greens, 1 Bunch, 200g
Tender, frilly baby Asian greens with crisp stems and a mild, sweet‑green flavor—perfect for speedy weeknight cooking.
Why you’ll love it
- Delicate, quick‑cooking leaves and crunchy stems—ready in minutes.
- Mild, versatile taste that shines in stir‑fries, soups, and simple salads.
- Great companion to garlic, soy, sesame, mushrooms, and tofu.
How to enjoy
Garlic–oyster stir‑fry
Wok over high heat with a splash of oil, sizzle minced garlic, then add greens; toss with a spoon of oyster sauce and a dash of water. Cook 1–2 minutes until glossy and just tender. Try with Peeled Garlic Cloves - 250g, Haitian Premium Oyster Sauce 700g, and 88 Canola Oil - 1L.
Blanched sesame‑soy salad Low‑calorie
Blanch greens 20–40 seconds, chill, then dress lightly with soy, rice vinegar, and a few drops of sesame oil. Garnish with toasted sesame. Use Hengshun White Rice Vinegar 500ml, Lee Kum Kee Pure Sesame Oil 207ml, and Haitian Premium Light Soy Sauce 500ml.
Brothy tofu & enoki soup
Simmer a light stock, add tofu cubes and enoki, then slip in chopped greens just before serving (they cook in 30–60 seconds). Cozy and clean. Pair with Ever Green Silken Tofu, 300g, Enoki Enoki Mushrooms - 300g, and Bull Head Clear Chicken Broth 411ml.
10‑minute noodle bowl topper
Boil wheat or rice noodles; in the last minute, add chopped greens. Drain and finish with light soy and a touch of chili oil. Try Evergreen Yangchun Noodles 500g, Haday Golden Label Light Soy Sauce 1.28L, and Chuan Nan Spicy Chili Oil 326g.
Prep Tips
- Rinse well and shake dry; sand hides between frilly leaves.
- Trim the root base, keep stems intact for crunch; halve thicker stems for even cooking.
- Cook hot and fast—stir‑fry 1–2 minutes or blanch 20–40 seconds to keep vibrant and crisp.
- Season at the end to avoid over‑wilting.
Pairs well
More in this category
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