Attention: Skin must be peeled and these must be cooked before consumption.
Bac Ha is in the same family as taro.
This makes a great base for soups that usually call for potatoes. The stalk is slightly spongy so they absorb flavors of the dishes they are cooked in.
Ingredients
3 tablespoons fish sauce
1 teaspoon oyster sauce
1 tablespoon sugar
½ teaspoon red pepper flakes (optional)
2 tablespoons minced fresh ginger
2 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon grapeseed or other neutral oil
4 green onions, white part cut into 2-inch lengths, then cut into halves, green tops thinly sliced, divided
1 large jalapeño, thinly sliced
1 cup chicken stock
1 tablespoon cornstarch mixed with 1 tablespoon chicken stock
⅓ cup cilantro leaves, divided
Directions
Mix the fish sauce, oyster sauce, and sugar together in a bowl until the sugar is dissolved. Add the garlic and ginger, mix, then add the chicken. Marinate the chicken for 20 minutes.
Heat the oil in a wok or large skillet over medium-high heat; when hot add the marinated chicken pieces and discard excess marinade. Stir fry until the chicken is cooked, about 5 minutes, add the white parts of the green onion, along with the jalapeño and stir fry for 2 - 3 minutes.
Add the chicken broth and allow to simmer vigorously for 5 minutes. Add the slurry and let thicken.
Stir in half the cilantro and green onion tops. Serve topped with remaining cilantro and sliced green onion tops.
