Chicken and spring garlic
There are two recipes in this entry, one for fried rice and the other for a stir fried dish, and both include spring garlic among the ingredients. No great mystery. Spring garlic is prepared in very much the same way as spring onion, a.k.a. onion leaves, scallions (not to be confused with shallots) or dahon ng sibuyas, except that, these days, I peel off the outermost layer of the leaves and bulb which I find too fibrous for eating. I didn’t always do that but I do now — better practice. Other than that, it’s really just a matter of cutting off the roots, trimming the top ends and cutting or slicing.
To serve two to three persons, you will need:
6 chicken thigh fillets
2 large Enyngii mushrooms
1 onion, finely sliced
4 stalks of spring garlic
salt and pepper
2 to 3 tbsps. of hot chili soy paste
1 tbsp. of light soy sauce
3 tbsps. of vegetable cooking oil
Cut the chicken into bite-size pieces. Sprinkle lightly with salt and liberally with pepper.
Cut the garlic bulbs into quarters and the leaves into two-inch lengths.
Cut or slice the mushrooms into bite-size pieces.
Heat the cooking oil in a work. Add the chicken and stir fry until the edges are lightly browned. Add the mushrooms, spring garlic and onion. Pour in the soy sauces. Stir fry for about a minute or just until the mushrooms are done. Simple and delicious.
Now, the fried rice recipe.
To serve three to four, you will need:
4 c. of cold cooked rice, mashed to separate the grains
3 to 4 chicken thigh fillets
1 carrot, cut into very small cubes
4 stalks of spring garlic
1 green (finger) chili, finely sliced
a small bunch of baby asparagus, cut into two-inch lengths
light soy sauce
2 eggs, beaten
4 to 5 tbsps. of vegetable cooking oil
salt and pepper, to taste
Cut the chicken into thin slices. Season with salt and pepper.
Trim the spring garlic, slice the bulbs thinly and cut the leaves into half-inch lengths.
Heat the cooking oil in a wok. Add the chicken pieces and cook over high for about a minute. Pour in some soy sauce, about a tablespoonful for every chicken thigh. Continue cooking until the chicken has absorbed most of the soy sauce.
Add the carrot, spring garlic and green chili. Stir fry for about a minute. Add the baby asparagus. Stir fry for another 30 seconds.
Add the rice. Season with more salt and pepper. Stir the rice, chicken and vegetables together and cook until the rice is heated through. Make a well at the center and pour in the eggs. Stir the eggs so that they cook evenly. When they are firm but still wet, stir them into the rice.
Now, please note that I don’t usually add the eggs to my fried rice in this manner. I prefer to cook them separately ahead of the other ingredients then I slice or chop them and add them to the fried rice at the last minute. I only use the short cut method when I am pretty sure that the fried rice will be consumed during the meal. See, the short cut way of adding the eggs makes the rice rather wet and the fried rice doesn’t taste so good after reheating. Of course, you can always cook the fried rice longer until the eggs are quite dry but then you risk overcooking the vegetables.
When the eggs have been stirred into the rice, turn off the heat. Taste the rice and add more salt, pepper or soy sauce, or all of them, if adjustments are necessary. When you get the balance you like, serve the fried rice at once.