Hsiang Ju Lin, Tsuifeng Lin

84. Blanched Chinese Chives

蓮菜

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

  • ½ lb. chives
  • 3 pints (8 cups) boiling water

Method

Cut off the white stalks and wash chives in quantities of cold water until free of earth. Blanch in boiling water until deep green. Drain and rinse with cold water. Cut the chives into 1-inch lengths.