This recipe is malleable to say the least. Originally a Sichuan recipe of pork with yellow chives, I’ve adapted it to make it less, uh, porky. But I also swapped out the chives. Chinese yellow chives have been grown under cover without exposure to sunlight, and were originally called for here. They’re similar to the more commonly found Chinese chives, or jiu cai, but more delicate in flavor. There are also flowering chives, which are just as delicious and crunchier.
I love them all. But I can’t always find yellow chives or flowering chives, so feel free to use them interchangeably here. Just don’t use regular ol’ supermarket chives. It’s just not the same.
1 pound boneless, skinless chicken
3/4 pound flowering chives (or yellow chives or garlic chives), washed and trimmed
3 tablespoons vegetable oil
1/4 teaspoon salt
1 teaspoon Shaoxing rice wine
2 1/2 teaspoons cornstarch or potato flour
1 teaspoon soy sauce
3/4 teaspoon black Chinese vinegar
1/4 cup chicken stock
1. Slice the chicken into fine strips, about 2 inches long. Place them in a bowl, add the salt, rice wine, 2 teaspoons cornstarch, 2 teaspoons water, and mix. Let stand for 15 minutes.
2. Cut the chives into 2-inch lengths. Combine the soy sauce, vinegar, 1/2 teaspoon cornstarch, and chicken stock in a bowl and set aside.
3. Add oil to a wok over high heat. Add the chicken slivers and stir-fry to separate them, about 2 minutes until the meat is just about cooked, then add the chives. Continue to stir-fry until the chives are tender, then add the sauce to the wok. Cook for a minute longer, until the sauce has thickened, then turn onto a serving platter.