As Thanksgiving approaches I’m reminded of Chef Jin Hua Li’s Chicken stuffed with Preserved Mustard Greens at the Hakka Restaurant in San Francisco.

He stuffs a whole chicken with a mixture of preserved mustard greens, mushrooms, and pork. Then he browns and braises the whole bird in broth until tender. After removing the chicken from the pan, he boils the broth to reduce and concentrate flavors, then lightly thickens the savory liquid to create a sauce. He created this festive dish for Chinese New Years but it also reminds me of a Hakka variation of Thanksgiving turkey and gravy.

The flavors and ingredients have roots in Hakka cuisine. Preserved mustard greens (moi choi, mei cai) contribute a distinctive salty-sweet pungency to the dish. These same dry greens are used in the Hakka classic, pork belly with preserved mustard greens. Chef Li mixes this preserved vegetable with pork and mushrooms to create a savory stuffing.

If you’re having a small Thanksgiving dinner, consider making this Hakka Stuffed Chicken in lieu of turkey. My recipe adapted from Chef Li’s version is on page 233 of The Hakka Cookbook. Or if you live in San Francisco, order Chicken with Preserved Greens from Hakka Restaurant 415. 876. 6898 (one day advance notice).