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.

Fried Chicken with Green Chilli and Chun

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 people

Course: Main Dish

Cuisine: Hunan Cooking

Ingredients Method

Ingredients

  

• 1 bundle leaves of chun (250 gram or thereabouts)
• 250 g chicken (breast meat or other)
• 5 pods green chile pepper (medium pungency)

Method

 

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.)