Monday, March 21, 2011

韭黃炒雞絲/Yellow Chive and Shredded Chicken Stir-fried

Yellow chives are very common Chinese vegetable.  They are garlic chives that have been grown under cover, without any exposure to direct sunlight.  This prevents the leaves from turning green, as the plant’s chlorophyll-absorbing molecules never kick into action.  Yellow chives have thick flat leaves, a yellow color, and a mild, “oniony” flavor.  They are in season in late winter and early spring.  When you cook yellow chives with meat, they absorb all the good flavor from the meat.  This dish is easy to make, it takes about 15 minutes.  Serve along with a bowl of rice, you will have a complete meal.


  • 5 oz shredded chicken
  • 5 oz yellow chives
  • 1 oz julienned green bell pepper
  • 1 oz julienned red bell pepper
  • 1 tsp chopped garlic
  • 2 tbsp olive oil
  • A quarter tsp salt
  • 1 tsp chopped green onion

To marinate the chicken:

  • 1 tsp chili broad bean paste 
  • Half tsp chopped garlic
  • Half tsp chopped green onion
  • 1 tsp sesame oil
  • 1 tsp cooking wine
  • 1 tsp cornstarch 


  1. Marinate the chicken 10 minutes before cooking.  Cut the yellow chives approximately 1.5 inch long.
  2. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add the marinated chicken to cook, until the chicken is ready - about 7 minutes.  Transfer the chicken to a plate.  
  3. Wash the pan, and then heat 1 tbsp oil over medium-high heat.  Add chopped garlic to cook for about 1 – 2 minutes, until you can smell the garlic fragrances.  Be careful not to let it burn.  Add yellow chives, green and red bell pepper to cook.  Keep stirring for about 3 minutes.  Add salt, mix evenly with yellow chives and then add the cooked chicken to mix together.  Transfer to a serving plate and garnish with chopped green onion, you are done!


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