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.


Print recipe
Fried Chicken with Green Chilli and Chun
Chicken with Chilli and Chun
Menüart Main Dish
Küchenstil Hunan Cooking
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Menüart Main Dish
Küchenstil Hunan Cooking
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Chicken with Chilli and Chun
Instructions
  1. 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.
  2. Cut the chicken into bite-sized pieces.
  3. Wash and cut the green chile peppers.
  4. 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.
  5. Salt to taste. (As usual, one could also flavor with soy sauce and Shaoxing wine, but it's quite unnecessary.)