Egg is the most popular ingredient to combine with chun, but the roast onion-aroma of those “vegetable tree” leaves is also popularly combined with chicken.
The biggest problem would again be where to get the chun itself, but when you have a tree of that in your garden, that’s solved. And the recipe is easy.
Fried Chicken with Green Chilli and Chun
- 1 bundle leaves of chun (250 gram or thereabouts)
- 250 g chicken (breast meat or other)
- 5 pods green chile pepper (medium pungency)
- Wash and rinse chun leaves. Heat up a pot of water and blanch the chun leaves in the slow-boiling water for about a minute. Take the chun out, let the water drip off and the leaves cool down. When cool enough to handle, chop the chun leaves finely.
- Cut the chicken into bite-sized pieces.
- Wash and cut the green chile peppers.
- Heat up oil in a wok. Fry chicken pieces until starting to brown, then add chile peppers and stir fry until fragrant. Add chun and fry for a bit longer.
- Salt to taste. (As usual, one could also flavor with soy sauce and Shaoxing wine, but it's quite unnecessary.)