Jerusalem Artichokes stir-fried with chicken and fermented beancurd - Jerusalem Artichokes from Kenny's garden
Kenny's harvest of Jerusalem Artichokes have been put to various culinary creations!
Raw, they taste slightly sweet and crunchy, with a bit of astringency in the skin. I though it tasted like a Chinese bulb vegetable called 芽菇 Ngagu in Cantonese, and so decided to make a stir-fry with chicken (more typically pork) and fermented bean curd. The results weren't bad, with the skin and outer layers retaining a firm, almost crunchy texture, while the center became sweet and floury. Very similar to ngagu.
Photos:
- Jerusalem Artichokes from Kenny's garden
- Kenny's Japanese fusion chicken ribs and Jeruselem artichoke fritters - before miso mayonaise
- Kenny's Japanese fusion chicken ribs and Jeruselem artichoke fritters with miso mayonaise
- Sliced raw Jerusalem Artichokes
- Jerusalem Artichokes stir-fried with chicken and 腐乳 fermented beancurd