Chicken with Chilli and Chun

Fried Chicken with Green Chilli and Chun

Egg is the most popular ingredient to combine with chun (see recipe here), 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.

Chicken with Chilli and Chun

Fried Chicken with Green Chilli and Chun

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Dish
Cuisine Hunan Cooking
Servings 2 people


  • 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.)

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