Spring Aroma! Super Easy Seasoned Chickweed Salad Recipe
How to Easily and Quickly Make Delicious Seasoned Chickweed at Home
Introducing a recipe for fragrant spring chickweed salad, seasoned with a clean soy sauce base. Typically, making seasoned chickweed involves washing, blanching, thoroughly squeezing out water, and then mixing with seasonings, which can be cumbersome. However, this recipe simplifies the blanching, rinsing, and squeezing steps, allowing anyone to easily and quickly create delicious seasoned chickweed. Enjoy this spring delicacy conveniently at home!
Main Ingredients- 200g fresh chickweed
Seasoning Ingredients- 1 Tbsp soy sauce (soup soy sauce or regular soy sauce)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/2 paper cup water (approx. 100ml)
Finishing Seasoning- 1/2 Tbsp sesame oil
- 1 Tbsp ground sesame seeds
- 1 Tbsp soy sauce (soup soy sauce or regular soy sauce)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- 1/2 paper cup water (approx. 100ml)
Finishing Seasoning- 1/2 Tbsp sesame oil
- 1 Tbsp ground sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh chickweed. Carefully trim the root area where dirt might be clinging or clean it thoroughly. Remove any yellowed or wilted outer leaves for a cleaner appearance.
Step 2
Place the chickweed in clean water. It’s important to wash it multiple times under running water until no more dirt comes out. Ensure any soil trapped between the leaves is completely removed.
Step 3
Drain the thoroughly washed chickweed in a colander. You don’t need to drain it for too long.
Step 4
Now, let’s make the delicious seasoning! In a bowl, combine the soy sauce (soup or regular), minced garlic, 1/2 Tbsp sesame oil, and 1/2 paper cup of water. Mix well. Adding a little water helps the seasoning blend smoothly without being too salty.
Step 5
Place the washed chickweed in a wide pot. Drizzle the prepared seasoning evenly over the chickweed. Ensuring the seasoning coats all the chickweed is crucial.
Step 6
Cover the pot with a lid and cook over medium heat for about 2 minutes, just until the chickweed wilts slightly. The exact cooking time may vary depending on your pot and stovetop heat. Monitor the chickweed as it cooks; overcooking can diminish its crisp texture and aroma.
Step 7
Once steam starts to rise appealingly from the pot, open the lid. You should now smell the fragrant aroma of the cooking chickweed.
Step 8
Reduce the heat to low. Using a spoon or spatula, gently stir the chickweed to mix it well with the seasoning. This step ensures the seasoning is evenly distributed.
Step 9
Continue to cook until the liquid at the bottom of the pot has reduced and is almost gone. Once the liquid has significantly reduced, turn off the heat. Stir in the finishing seasoning: 1/2 Tbsp sesame oil and 1 Tbsp ground sesame seeds. The nutty aroma of sesame oil and the texture of sesame seeds will enhance the flavor.
Step 10
The finished seasoned chickweed can be enjoyed immediately, but it also stores well in an airtight container in the refrigerator for 1-2 days. It’s a perfect side dish to enjoy when you have a light appetite!
