Garlic Stem and Cloud Ear Mushroom Stir-Fried Chicken (Suan Xin Yun Er Chao Ji)

Why people make this dish

Garlic scapes — the slender green stems pulled from the center of a garlic plant — are a seasonal spring ingredient available at Chinese and Asian grocers. Unlike garlic cloves, they have a gentle, sweet flavor that does not leave any unpleasant aftertaste in the mouth after eating. Paired with the pleasantly chewy cloud ear mushroom (yun er) and tender chicken thigh, this is the kind of quick, uncomplicated weeknight dish that tastes like effort without requiring much. Cloud ear mushroom has a long tradition in Chinese food therapy for its support of blood circulation and its softening effect on blood vessels — making it a useful ingredient to include in everyday cooking regardless of any particular health concern.

Who it suits / who should be cautious

• A versatile everyday dish suitable for all ages and most constitutions.
• Particularly good as a light, appetite-stimulating side dish for those who find regular garlic too pungent.
• Breastfeeding mothers can eat this in moderation; very large amounts of garlic stems and cloud ear mushroom may have a mild effect on milk supply, but ordinary serving quantities are fine.
• No significant cautions for most people.

Why these ingredients (the food-therapy logic)

• Garlic scapes (suan xin): The flower stem of the garlic plant, harvested before the flower opens. Much milder and sweeter than the clove, with no aftertaste. Traditionally associated with warming the stomach and supporting qi circulation, without the intensity of raw garlic.
• Cloud ear mushroom / black fungus (yun er): A staple in Chinese cooking and food therapy alike. Traditionally associated with softening blood vessels, supporting circulation, and helping the body manage cholesterol. Its firm-yet-yielding texture makes it satisfying to eat.
• Chicken thigh: More tender and flavorful than breast for stir-frying; boneless thighs cook quickly and stay moist.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Garlic scapes (suan xin)	1 bunch (~200 g)	Outer skin removed (see tips)
Dried cloud ear mushroom (yun er)	1 small handful dry (~10 g)	Soaked until soft, then drained
Boneless chicken thighs	2 pieces (~300 g)	Cut into chunks, marinated
Fresh ginger, minced	to taste
Spring onion	to taste	Sliced
Marinade (light soy, oyster sauce, cornstarch, sesame oil)	to taste	Marinate chicken for 15 minutes
Cooking wine	a splash	Added when stir-frying
Salt, soy sauce	to taste	Final seasoning

Method

1. Remove the thin fibrous outer skin from each section of garlic scape. This takes a little patience but makes the texture noticeably more tender and crisp when cooked.
2. Soak the dried cloud ear mushroom in warm water for 20–30 minutes until fully soft. Drain and rinse.
3. Cut boneless chicken thigh into bite-sized pieces; marinate with light soy sauce, oyster sauce, a pinch of cornstarch, and sesame oil for about 15 minutes.
4. Heat a wok over high heat and add oil. Stir-fry the minced ginger until fragrant.
5. Add the marinated chicken pieces and stir-fry until the surface is lightly golden and nearly cooked through.
6. Add the cloud ear mushroom and garlic scapes; toss everything together over high heat for a minute or two.
7. Add a splash of cooking wine and season with soy sauce or salt to taste. Add a small splash of water if the wok gets too dry.
8. Stir-fry until the chicken is just cooked through and the garlic scapes are tender-crisp. Scatter over the sliced spring onion and serve immediately.

Bro Niu’s tips

The key to enjoying garlic scapes is removing that thin outer skin from each section — it takes a small knife to get started on each piece, then you can peel it off in a strip. It does take a few extra minutes, but the result is a much more pleasant, crisp texture in the finished dish. Cloud ear mushroom comes in several varieties; the small-piece “mouse ear” (shu er) variety is particularly thick-fleshed, has no stem nub, and softens quickly — look for it in better dried goods stores.

Community questions answered (selected)

• Q (jing): Can a breastfeeding mother eat garlic stem and cloud ear stir-fried chicken? Bro Niu: Breastfeeding mothers can eat this dish — just in moderation. In large amounts, garlic stems and cloud ear mushroom can have a mild reducing effect on milk supply, but the effect is very slight. Ordinary portions are perfectly fine.

• Q (吴妈): I made a stir-fry with garlic scapes and found the skin very hard to remove. My children didn’t want to eat it. Any advice? Bro Niu: The skin needs to be removed section by section using a small knife to start the peel, then you can strip it off each piece. It does take a bit of work — but it is worth it for the texture.

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Published May 9, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.