This was our second time making it. We used the full salt Chinese wine (it is also spelled Hsing) and oyster sauce as called for the first time. The second time we doubled the wine and oyster sauce and used Soba noodles as well. It was perfect! You just about have to go to an Asian market, but we are lucky enough to have one. This is our "go to" recipe to deal with CSA mustard greens! Our 7 yr old liked it too!
I was surprised at how much we liked this. Great flavor. I used cooking sherry (I know too much salt) instead of Shaoxing because I couldn't easily get it. I used beet greens, because I had just picked beets from the garden and was looking for a way to use the greens. I served it over rice noodles, which I really liked - gave substance without competing with the flavor of the broth. Served spring rolls on the side. Served with Cupcake vineyards Gewurztraminer. Very enjoyable meal.
Flavorful, moist dish. Unfortunately, after visiting a couple of grocery stores, I was unable to find any mustard greens but the produce guy at Whole Foods recommended using arugula instead. I used dry sherry instead of Shaoxing and served over whole-wheat linguine. Nice recipe that I will make again.
Love the tangy mustard greens and the honey! Such a delicious recipe - we made it exactly as written. Wouldn't change a thing! On our list of regular meals to make now.
This dish was wonderful! This was my first attempt at cooking with mustard greens. I was a bit concerned when I tried them raw as they have a very bitter, strong taste. However, they mellowed out and added to the perfect blend of the dish's bitter/sweet taste. I purchased two bunches of the mustard green and only used one as that was plenty. I also used chicken breasts instead of thighs which worked out just fine. The only thing I would do differently next time is choose an oyster sauce that does not have MSG (if there is such a thing). I realized just as I was putting the oyster sauce in that a main ingredient is MSG - other than that, this is a solid, natural food kind of dish.
Who knew? Who knew mustard greens could be so good? The whole family (including my 17 month old granddaughter) loved this dish. I couldn't find the Chinese wine but the dry sherry was a fine substitution. The chicken was so tender! Delicious! It came together quickly and easily! Awesome!
This was absolutely delicious!! I had to sub the rice wine with a sweet fruity grape wine. I am on a budget and this was reasonably. I only had to buy the mustard greens and chicken thighs. I'm always trying to find ways to sneak fruits and veggies into my diet. This dish has a healthy helping of dark green veggies which is awesome. This will definitely be added to my dinner rotation.
This was tasty! The mustard greens mellowed a bit in this dish and were not as bitter as I thought it would be. It seemed like a lot of food, so if you are looking to indulge/cheat this is a good choice.
I used a mixture of mustard greens and kale.
This was a great dish! The sauce was light and not overpowering. Unlike most "light" sauces this was full of flavor and still coated the noodles well.
This was great. Even the kids loved it! I substituted spinach for the mustard greens and put it over rice thin spaghetti. It wasn't fast, but it was delicious!
Excellent recipe balancing sweet/bitter flavors. Will make again.
Really, really, really delicious! I couldn't find mustard greens, so I used swiss chard instead. It was a great substitute. I served it with lo mein noodles. They were so easy to prepare (boil for 4 minutes and done). This dish is SO tasty and leftovers are fantastic hot or cold! This recipe will be a staple!
I loved this...super-yummy-delish! Easy to prepare and excellent flavor. I will be making this again. Served atop Somen noodles!
Delicious served atop angel hair pasta. Like many of the other reviewers, I couldn't find mustard greens so I subbed in spinach. Also, used dark soy sauce instead of oyster sauce because I was all out and it still turned out great.
My husband and I both really liked this. We don't eat chicken thighs so I used boneless, skinless breasts. Also, I couldn't find mustard greens at my grocery so I used collard greens instead and it was still delicious. I served it with a bit of angel hair pasta and a green salad.
I will have to say when I was cooking this, I thought my husband would ask for pizza instead because of all the mustard greens added in at the end. But this dish turned out very well! He loved it! and I did too! We both felt like it was healthy. I steamed white rice and put this on top. I also do not own a dutch oven and didn't want to cook it in a pan then transfer it to an oven safe dish; too many dishes to wash during the week. So, I just simmered it for the 30 minutes instead of putting it in the oven. The chicken turned out great, moist and juicey.
I would absolutely make this dish again. The chicken was moist and tender; Chinese flavors hit the spot; and the mustard greens made me feel like i was really eating something healthy that was also delicious. I added a touch of soy sauce at the end.
This recipe was DELICIOUS!!! I served it with brown rice and it was ahuge hit for my husband, myself, and our 20 month old. It is so tender and tasty. I went and made another batch and froze it as an easy dinner for a busy night when I do not have time to cook.