Chicken sautéed with garlic chives

Chicken sautéed with garlic chives


Here's one from my wife's playbook. Simple, so delicious and versatile. I cooked it in ten minutes last night with dark meat chicken, garlic chives (nira) and slivers of carrot. Here's what you do: cut about a pound of bones dark meat (or white if you like) into bite-size chunks. Trim, clean and cut a bunch of garlic chives. Shave cut or thinly slice a small carrot. Now mix together 1 tablespoon each of soy sauce, sake and oyster sauce, plus 1 teaspoon of tobanjan (spicy fermented bean paste), in a small bowl. In another small bowl mix together 1 teaspoon each of katakuriko (potato starch) and water. Now you're ready to cook. Preheat a skillet (I like cast iron) over high heat. Add 1 tablespoon of roasted sesame oil. When the oil is hot add the chicken and sauté, stirring, for a couple of minutes until it turns color. Add the carrot, sauté some more. Add the garlic chives. When they've turned bright green, add the flavoring mixture. Sauté another 30 seconds or so, and add the starch mixture. Mix everything together well and turn off the heat. Did anyone say din-din? Serve with steaming white rice.

You can also substitute thin-sliced pork or beef instead of chicken, and garlic shoots or scallions instead of chives. And, you can add more tobanjan if you like spice, or some black bean sauce for another flavor layer. Enjoy. We sure did.

Posted by Harris Salat in Chicken | Permalink | Comments (2) | Email | Print

Comments (2)

This looks fantastic. Often, though, I cannot get my sauces to thicken enough that they become a glaze. BTW you introduced me through the blog to Elizabeth Andoh and Washoku and I am loving the book. But then, I love everything Japanese and that includes its culture and all the esthetics.
This sounds absolutely wonderful! I just bought a container of tobanjan the other night for the first time. Now I have a definite purpose for it. Thank you, Harris.

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