Ingredients:

  • 1 large bunch Gai Lan (Chinese Broccoli), approx. 500g / 1 lb
  • 2 litres / 8 cups Water (for blanching)
  • 1 Tbsp (15g) Coarse Sea Salt
  • 1 tsp (5ml) Neutral Cooking Oil (e.g., groundnut or rapeseed oil)
  • 1 large bowl Ice Water (for the shock bath)
  • 4 Tbsp (60 ml) Oyster Sauce
  • 1 Tbsp (15 ml) Light Soy Sauce
  • 2 tsp (10g) Granulated White Sugar
  • 4 Tbsp (60 ml) Chicken Stock or Water
  • 1 tsp (5g) Fresh Ginger, finely grated (optional, for aroma)
  • 1 tsp (5 ml) Sesame Oil (for finishing)
  • 1 tsp (5g) Cornstarch
  • 2 tsp (10 ml) Cold Water

Instructions:

  1. Trim the Gai Lan: Cut off and discard the very tough, woody bottom ends (usually about 2-3 cm). If the stalks are very thick, slice them lengthwise down the middle to ensure even cooking. Wash thoroughly.
  2. Set up the Bath: Fill a large bowl with ice and water and set it immediately next to the stovetop.
  3. Boil the Water: Bring 2 litres of water to a rolling boil in the large stock pot. Add the coarse sea salt and the neutral oil (this helps keep the greens glossy).
  4. Blanch the Gai Lan: Submerge the Gai Lan fully into the boiling water. If you have a large quantity, blanch in two batches to keep the water temperature high.
  5. Cook to Crisp-Tender: Cook for 60 to 90 seconds. The colour should turn vividly bright green. The stalks should still offer slight resistance when pierced.
  6. Shock Immediately: Transfer the Gai Lan immediately from the boiling water straight into the prepared ice bath. This stops the cooking process and locks in that beautiful colour. Leave for 30 seconds.
  7. Drain and Plate: Remove the Gai Lan, shake off excess water, and pat briefly with a clean towel. Arrange neatly on a serving platter, ensuring the stalks are laid out uniformly.
  8. Combine Sauce Ingredients: In the small saucepan, whisk together the oyster sauce, soy sauce, sugar, chicken stock/water, and grated ginger (if using).
  9. Simmer the Sauce: Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Reduce heat to low.
  10. Thicken the Sauce: In a separate small dish, whisk the cornstarch and cold water to create a smooth slurry. Pour the slurry into the simmering sauce, stirring constantly.
  11. Achieve Gloss: Cook for 30 seconds until the sauce thickens and becomes glossy, coating the back of a spoon. Remove immediately from the heat.
  12. Finish the Dressing: Stir in the sesame oil.
  13. Serve: Drizzle the hot, glossy dressing generously over the arranged Gai Lan just before serving.