Gailaan – Chinese Broccoli – with chicken stock 上湯芥蘭

This is a traditional dish from the South China provinces, where fast cooking brings out flavours and aims to maintain the nutrients of ingredients. Kai lann tastes similar to broccoli. Here’s a quick recipe:

  1. Rinse the vegetables (these are from The Fresh Grower, and I hardly needed to pick off any tough leaves). Using a sharp knife, cut a lengthwise slit down the bottom of the trimmed stem. Blanch in boiling salted water for 2 mins. Drain and set aside.
  2. Heat a pan on high heat, add a bit of oil and fry off slices of garlic.
  3. Add chicken broth to the pan and return gailaan to the pan. Cook a further 2-3 minutes till al dente.
  4. Serve with the broth.


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