Chinese Chives / Garlic Chives (Jiu Cai)
水餃子の最強の相棒！パンチの効いた「スタミナ緑葉」
Description
The familiar JP 'Nira'. Called 'Jiu Cai' in Chinese. A relative of scallions/garlic, possessing intense aroma and stamina-boosting effects. The absolute star vegetable rivaling cabbage as an ingredient for 'Boiled Dumpling fillings' in China (esp. North). Pairing with meat erases odor and turns into punchy umami.
Classification: Everyone, Ingredient, Vegetable, Jiu Cai, Green Chives, Dumpling Filling, Stamina, Stir-fry, Egg Dishes
Shops selling Chinese Chives / Garlic Chives (Jiu Cai)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green Chives(Fresh)
Instructions
- [Typical Uses]
- [Jiu Cai Shui Jiao (Chive Boiled Dumplings)]: Knead finely chopped chives with minced pork and sesame oil into dumplings (the dumpling flavor Chinese love most).
- [Jiu Cai Chao Ji Dan (Chive Omelet)]: Flash-fry 3cm-cut chives with eggs (home cooking staple).
- [Kao Jiu Cai (Grilled Chive Skewers)]: Skewer long, charcoal-grill, and dust with cumin.
Learn more Substitutes, pairings, tips
Key spices
Intense sharp aroma like garlic; deep sweetness when cooked; slightly squeaky bite
Substitutes at Japanese supermarkets
(Use JP chives)
Pairing
Minced Pork (Dumplings) / Eggs / Cumin Powder
Trivia
Order 'Grilled Chive Skewers' at BBQ stalls (Shao Kao), and it arrives looking like boiled spinach, but chives soaked in oil and cumin match beer abnormally well.
Eating tips & etiquette
In JP, putting 'garlic' in dumplings is common sense, but Chinese boiled dumplings contain ZERO garlic. Instead, adding massive 'chives (or scallions)' erases meat odor and creates punchy flavor (garlic goes in the dipping sauce).
Allergen
None