Chicken and spring garlic

Does bawang na mura or spring garlic sound unfamiliar to you? If it does, click here so that you’ll have a better idea about the two dishes that I’m going to show you.

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.

Let me start with the first recipe, a stir fried dish with chicken thigh fillets, Eryngii mushrooms and spring garlic.

Chicken and Eryngii with spring garlic stir fry

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.

  • peterb

    Hi Connie,

    I’ve used spring garlic before, but i just realized i have never used the leaves. I usually use spring onions. Next time, i’ll try the spring garlic leaves. Nice recipe…nagutom ako.

    Btw, speaking of garlic. Have you seen this? – http://pearlgarlic.com/products.html

  • http://homecookingrocks.com Connie

    More aromatic, Peterb. And they don’t wilt so fast so you can actually add them during sauteing stage.

    Re Pearl Garlic. So they’re eaten like that? Not for cooking?

  • http://www.feistycook.com/WP/ Dexie

    i was laughing when I saw the egg well. that’s how I made my last fried rice coz I forgot to make it beforehand which is how I usually cook my eggs for the fried rice.. short for time? improvise :)

  • http://homecookingrocks.com Connie

    I was so hungry already when I was cooking the fried rice. And all the chopping boards were soiled and I wondered where I’d cut the eggs if I cooked them separately. LOL

  • http://gagainthekitchen.blogspot.com gaga

    Yum! Looks great!

  • peterb

    Re: Pearl Garlic

    This is what it says -

    “SUPERB FOR COOKING

    Flavor: sweet with a mild scallion taste
    Leaves no lasting “garlic odor”
    Complements a wide-range of recipes
    Flavor “blossoms” when cooked”

    It does look like a nut though. I wonder how much a difference this will make when used for cooking. Ewan ko lang kung maging available to dito. Really interesting though.

  • http://www.myeasyrecipes.net bjuliette

    I just tried this recipe today and I must tell you it was really tasty! :)

  • http://carbonaramara.blogspot.com Mara

    Hi Connie! Is the hot chili soy paste here the same as gochujang?

    I saw some spring garlic in the supermarket the other day, bought a bunch, then searched for recipes when I got home. I’ve been a fan of your site since when it was still Pinoycook.net. :) Thank you so much for sharing your recipes! I’ve tried some already, always with good results. :) Anyway, I was in the supermarket again earlier today to get mushrooms and the chili paste for this recipe but couldn’t find chili soy paste. I got gochujang instead (I used it for another dish and remembered it was chili paste-like, not sure about the soy part though). I’m cooking the chicken-mushrooms-spring garlic for lunch tomorrow! :D I hope it turns out fine with gochujang.

    • Connie

      I’m not familiar with gochujang.

      • http://carbonaramara.blogspot.com Mara

        It’s a Korean chili paste; I used it for bulgogi once. Photo here: http://2.bp.blogspot.com/-VSl6j2a7_gU/Tj9OAKrQocI/AAAAAAAABrY/zSa0q05vrTU/s1600/IMG_3968-74.jpg I used a bulgogi recipe by Mark Bittman (http://today.msnbc.msn.com/id/43811912/ns/today-food/t/mark-bittmans-tasty-korean-beef-barbecue/), by the way. It was good. :9 Try it! (I hope gochujang is available in Manila supermarkets. The brand I got was Lee Kum Kee.)

        I’ll let you know how the chicken stir-fry with gochujang comes out tomorrow. I’m actually more excited about the eryngii mushrooms and the spring garlic since it’s the first time I’m going to be cooking with them. :)

        • Connie

          I searched Google for “gochujang” and it is a fermented paste. My guess, it’ll smell a lot stronger than chili soy paste.

          • http://carbonaramara.blogspot.com Mara

            Cooked this with gochujang yesterday and it was good! :9 (I used 2.5 Tbsps) My husband loved it too. Still curious though about how it tastes with the hot chili soy paste instead. Also liked the mushrooms – loved that it was chewy-crunchy. I’m definitely going to be cooking with eryngii mushrooms again! Another wonderful thing is that here in Japan they’re cheaper than button or shiitake mushrooms! :)

          • Connie

            That’s great! Nice to know that the gochujang worked. :)