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, click the link to page two below for the fried rice recipe.