Kao Jiu Cai (Spicy Grilled Garlic Chives)
Grill the nira as it is! Aroma and spiciness go straight to the beer
Description
A bold, stamina-building skewer. Long garlic chives bundled and skewered raft-style, brushed with oil and special spice powder (cumin, chili, salt), and charcoal-grilled.
Restaurants serving Kao Jiu Cai (Spicy Grilled Garlic Chives)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Garlic chives
- Grilling oil
- Cumin powder
- Chili powder
- Salt
- Sesame
Instructions
- [Authentic Recipe]
- Wash broad-leafed garlic chives, align them perfectly, and trim the roots.
- Lay about
- chives flat and skewer them at the base and tips to create a wide 'raft'.
- Place on a charcoal grill and brush generously with oil to prevent the delicate leaves from drying out.
- Aggressively shower both sides with a heavy blend of cumin powder, chili flakes, salt, and MSG. Grill flash-fast so they char slightly but don't burn.
Learn more Spice, substitutes, tips
Key spices
Cumin、Chili powder
Substitutes at Japanese supermarkets
(No sub needed - Japanese Chives are perfect)
Pairing
Cold Beer
Trivia
[Trivia] Many Japanese wonder if grilled chives are tasty, but it is a mandatory order at any Chinese BBQ. Give up on having fresh breath the next day.
Eating tips & etiquette
[Unique Eating] Strip the raft-grilled chives sideways off the skewers with your teeth. The sweetness of the oil-soaked chives combined with intense spices is perfection.
Allergen
Sesame