Herb
Chinese Chive
A tier
Chinese chive is the culinary identity of A. tuberosum in Chinese cookery—including green leaves and prized yellow blanched chives (jiuhuang) grown in darkness for tenderness. Classic with scrambled eggs. Yellow chives are milder and sweeter; use quickly as they are fragile. Green garlic chives are year-round workhorses.
Track this ingredient
Unit
Characteristics
Preparations
ButterChinese Stir FryEggFreshGarnishSnipped
Traits
EssentialFlatGarlicGreen or YellowJiucaiStir FryYellow Blanched Forms
History
CN
Chinese chive cultivation included green and blanched forms.
CN
Jiucai and jiuhuang were market standards.
US
Chinatown markets spread Chinese chives abroad.
Yellow chive dishes became restaurant favourites globally.