"Recipes are meant to be shared"...Ann Thibeault

Friday, March 19, 2010

Chicken & Chinese Chives

Saturday Blog Showcase
Please join Lori (All that Splatters) and I in this week's Saturday Blog Showcase.

This week I'm showcasing an Asian recipe for Chicken and Chinese Chives.  
I was in Victoria on Wednesday and did a little shopping in China Town, where I picked up one big bunch of Chinese Chives.   Most of the recipes I've found using  Chinese Chives are pork based but I went  looking for one that used chicken and found just what I was looking for on Ann's blog - PigPig's Corner.
Served over steamed rice with Garlic and Ginger Gai Lan this was a very quick and easy dish to put together on a work night.  
You can view  Ann's recipe here.  I made a few minor changes, very minor and highlighted my changes in green.
Chicken and Chinese Chives
==========================
Adapted from:  PigPig's Corner
Ingredients:

100g Chinese garlic chives - chopped into 1 1/2-inch lengths
3 boneless chicken breasts sliced thin 
1/2 cup chicken broth
1 teaspoon chili garlic paste

For marinade:

2 tbs Shaoxing wine
1 tbs oyster sauce
1 tbs soy sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper powder
1 tbs corn starch

Directions:

Mix all ingredients for marinade in a bowl. Add chicken, mix and leave to marinade for at least 30 mins.
Heat up a little bit of oil in a pan, add chicken and pan fry until browned. Add broth and chili simmer until chicken is cooked. Stir in garlic chives. Add other seasonings to taste if necessary.

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9 comments:

  1. This looks wonderful Ann!
    Yummmmmmmm.....

    ReplyDelete
  2. It DOES look yummy! I would love to be able to make more Asian inspired dishes at home. I never seem to have the right ingredients...all those strange items like oyster sauce & chili garlic paste. I need to stock my pantry. I'm going over to check out PigPig's Corner right now.
    Thanks for the link & thanks for hosting again.

    fondly,
    Rett

    ReplyDelete
  3. I love using chives but I have never heard of these. It sounds like a delicious dish!

    ReplyDelete
  4. I think you could probably substitute regular or garlic chives. And I wouldn't hesitate to use green onions either. But The Chinese markets here seem to make a distinction between garlic chives and Chinese Chives. Chinese Chives are a little wider and very flat, almost like a wide grass, but hollow.

    There is a good picture of them here:

    http://picasaweb.google.com/lh/photo/HRcvyo9XV3S4D8naSBLWbA?authkey=Gv1sRgCOK5rJ2H4pmKkAE&feat=embedwebsite

    ReplyDelete
  5. Looks wonderful! I never thought about different types of chives. LOL! I'll have to check out our local Asian Market and see what they have.

    ReplyDelete
  6. Ann, this looks so good. It's nice to have another quick but delicious meal to throw on the table at the end of the day! Pics are terrific!
    Pam

    ReplyDelete
  7. This looks delicious! I love this kind of cooking, so light, delicious and flavorful.

    (Though I would never turn down a chicken fried steak swimming in gravy with mashed potatoes...)

    ReplyDelete
  8. Thanks for the recipe. I didn't have oyster sauce so I substituted Whole Foods 365 Organic Soy Ginger Sauce. Turned out pretty well.

    ReplyDelete

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