Chicken and spring garlic

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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To serve three to four, you will need:

4 c. of cold cooked rice, mashed to separate the grains
3 to 4 chicken thigh fillets
1 carrot, cut into very small cubes
4 stalks of spring garlic
1 green (finger) chili, finely sliced
a small bunch of baby asparagus, cut into two-inch lengths
light soy sauce
2 eggs, beaten
4 to 5 tbsps. of vegetable cooking oil
salt and pepper, to taste

Cut the chicken into thin slices. Season with salt and pepper.

sliced spring garlic

Trim the spring garlic, slice the bulbs thinly and cut the leaves into half-inch lengths.

pan fry the chicken

Heat the cooking oil in a wok. Add the chicken pieces and cook over high for about a minute.

add soy sauce

Pour in some soy sauce, about a tablespoonful for every chicken thigh.

cook boneless chicken

Continue cooking until the chicken has absorbed most of the soy sauce.

add the vegetables

Add the carrot, spring garlic and green chili. Stir fry for about a minute.

baby asparagus

Add the baby asparagus. Stir fry for another 30 seconds.

rice

Add the rice. Season with more salt and pepper.

stir rice and vegetables

Stir the rice, chicken and vegetables together and cook until the rice is heated through.

add beaten eggs

Make a well at the center and pour in the eggs. Stir the eggs so that they cook evenly. When they are firm but still wet, stir them into the rice.

Now, please note that I don’t usually add the eggs to my fried rice in this manner. I prefer to cook them separately ahead of the other ingredients then I slice or chop them and add them to the fried rice at the last minute. I only use the short cut method when I am pretty sure that the fried rice will be consumed during the meal. See, the short cut way of adding the eggs makes the rice rather wet and the fried rice doesn’t taste so good after reheating. Of course, you can always cook the fried rice longer until the eggs are quite dry but then you risk overcooking the vegetables.

chicken and spring garlic fried rice

When the eggs have been stirred into the rice, turn off the heat. Taste the rice and add more salt, pepper or soy sauce, or all of them, if adjustments are necessary. When you get the balance you like, serve the fried rice at once.

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December 17, 2008  Print This Post   
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Comments

7 Responses to “Chicken and spring garlic”
  1. peterb says:
    December 18, 2008 at 9:44 am

    Hi Connie,

    I’ve used spring garlic before, but i just realized i have never used the leaves. I usually use spring onions. Next time, i’ll try the spring garlic leaves. Nice recipe…nagutom ako.

    Btw, speaking of garlic. Have you seen this? – http://pearlgarlic.com/products.html

    Reply
  2. Connie says:
    December 18, 2008 at 11:08 am

    More aromatic, Peterb. And they don’t wilt so fast so you can actually add them during sauteing stage.

    Re Pearl Garlic. So they’re eaten like that? Not for cooking?

    Reply
  3. Dexie says:
    December 18, 2008 at 11:45 am

    i was laughing when I saw the egg well. that’s how I made my last fried rice coz I forgot to make it beforehand which is how I usually cook my eggs for the fried rice.. short for time? improvise :)

    Reply
  4. Connie says:
    December 18, 2008 at 11:52 am

    I was so hungry already when I was cooking the fried rice. And all the chopping boards were soiled and I wondered where I’d cut the eggs if I cooked them separately. LOL

    Reply
  5. gaga says:
    December 18, 2008 at 1:29 pm

    Yum! Looks great!

    Reply
  6. peterb says:
    December 18, 2008 at 4:59 pm

    Re: Pearl Garlic

    This is what it says -

    “SUPERB FOR COOKING

    Flavor: sweet with a mild scallion taste
    Leaves no lasting “garlic odor”
    Complements a wide-range of recipes
    Flavor “blossoms” when cooked”

    It does look like a nut though. I wonder how much a difference this will make when used for cooking. Ewan ko lang kung maging available to dito. Really interesting though.

    Reply
  7. bjuliette says:
    December 30, 2008 at 4:24 am

    I just tried this recipe today and I must tell you it was really tasty! :)

    Reply
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