Fried Chicken with Green 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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