Equipment
Ingredients
Blanching Liquid
- 1900 ml water, cold
- 15 g ginger, lightly smashed
- 6 g kosher salt
- 1 g baking soda
Main Dish
- 2 chicory, cored, outer stalks removed, inner stalks halved crosswise
- 30 ml scallion oil
- ¾ g kosher salt
Nutrition (per serving)
Method
Combine water, smashed ginger, 6g (1 teaspoon) salt, and baking soda in a large pot. Bring the liquid to a boil (100°C/212°F) over high heat.
Submerge the prepared chicory in the boiling water. Blanch for 10 seconds until the leaves turn bright green.
Add cold water to the pot immediately to stop the cooking. Drain the chicory thoroughly and pat it dry with towels.
Set a wok or heavy skillet over high heat. Pour in the scallion oil and add 0.75g (1/4 teaspoon) salt, swirling the pan to coat.
Add the blanched chicory to the wok once a wisp of smoke appears. Stir-fry for 90 seconds, using chopsticks to separate any clumped stalks.
Season with additional salt to taste. Move the chicory to a heated serving dish and serve immediately.
Chef's Notes
- The addition of baking soda to the blanching water helps to preserve the vibrant green color of the chicory, making the dish visually appealing.
- Ensure your scallion oil is well-infused and fragrant before adding it to the wok. A good scallion oil is the backbone of this dish's flavor.
- The stir-fry time is brief to maintain the chicory's tender-crisp texture. Overcooking will result in a mushy texture.
- Serving the chicory immediately after stir-frying is crucial to enjoy its optimal texture and temperature.
Storage
Refrigerator: 24 hours — Best consumed immediately; texture degrades quickly.
Reheating: Briefly toss in a hot pan for 30 seconds.
