To Chef Edwin Tang from Cuisine Cuisine, the coming to season of phoenix eye fruit is something to looking forward to, an occasion filled with emotion and memory.
“Whenever the fruit is found at the market, my mum will buy it to make braised chicken. It’s a dish I’ve grown so familiar with. Even now, I would use phoenix eye fruit in salads, and my children enjoy it just as much,” says Tang.
Phoenix eye fruit, scientifically called sterculia monosperma, is indigenous to many Southeast Asian regions. Besides Yunnan, Taiwan, Thailand and Malaysia, you can find it in Tsuen Wan and Sha Tin in Hong Kong. Its evocative name comes from the fact that each pod contains two fruits, close to sweet potato in flavour and much like chestnut in texture.
If you wonder why you haven’t heard of such a delicacy, the fruit is strictly seasonal, only borne in July and August. Even during the months it is harvested, high moisture content means difficulty in transportation and storage. Count yourself lucky if you can pin down the fruit in its brief appearance at the wet market.
Phoenix eye fruit, scientifically called sterculia monosperma, is indigenous to many Southeast Asian regions. Besides Yunnan, Taiwan, Thailand and Malaysia, you can find it in Tsuen Wan and Sha Tin in Hong Kong. Its evocative name comes from the fact that each pod contains two fruits, close to sweet potato in flavour and much like chestnut in texture.
If you wonder why you haven’t heard of such a delicacy, the fruit is strictly seasonal, only borne in July and August. Even during the months it is harvested, high moisture content means difficulty in transportation and storage. Count yourself lucky if you can pin down the fruit in its brief appearance at the wet market.
With an ingredient as hard to source as phoenix eye fruit, Tang’s professional network comes handy.
“The phoenix eye fruits arrived last afternoon from Mainland China. The vegetable vendor I’m close to watched out for it days ago and brought it back specially for me,” shares Tang. Because of the fruit’s irregular supply, the chef’s signature soy braised chicken with phoenix eye fruit is seasonal only.
“The phoenix eye fruits arrived last afternoon from Mainland China. The vegetable vendor I’m close to watched out for it days ago and brought it back specially for me,” shares Tang. Because of the fruit’s irregular supply, the chef’s signature soy braised chicken with phoenix eye fruit is seasonal only.
“For those who are interested in trying these rare finds, it’s always a good idea to enquire by phone," shares the chef.
Tang is often sighted in local markets on his off day, sniffing out exceptional produce and cooking inspirations. In the case of phoenix eye fruit, the chef believes it is a match made in heaven when paired with chicken.
“The fruit’s taste is quite delicate. My mum made braised pork knuckle with phoenix eye fruit before. While pork fat brings out its sweetness, I prefer chicken as the flesh is more tender and pairs better with the fruit,” says Tang.
Tang is often sighted in local markets on his off day, sniffing out exceptional produce and cooking inspirations. In the case of phoenix eye fruit, the chef believes it is a match made in heaven when paired with chicken.
“The fruit’s taste is quite delicate. My mum made braised pork knuckle with phoenix eye fruit before. While pork fat brings out its sweetness, I prefer chicken as the flesh is more tender and pairs better with the fruit,” says Tang.
Tang’s recipe features bold flavours with “Lao Gan Ma” chilli paste and basil. The strength of the condiment, along with a bit of Thai influence, makes it stand out from the traditional oyster sauce-braised chicken style. He also has another secret weapon up his sleeve — the phoenix eye fruit is par-cooked with salt water which gives it extra bite.
He offers two tips to home cooks: “Fry the chicken first until fragrant. The aroma is what accentuates the character of the phoenix eye fruit. Next, add the chilli paste as late as possible to avoid overcooking. Simply stir it in at the end to heat.” Use Guilin chilli paste instead if you don’t have the “Lao Gan Ma” brand on hand. The former tastes spicier, so the amount needs to be adjusted. While the recipe calls for skinning the chicken for health considerations, keeping the skin makes for a richer dish.
He offers two tips to home cooks: “Fry the chicken first until fragrant. The aroma is what accentuates the character of the phoenix eye fruit. Next, add the chilli paste as late as possible to avoid overcooking. Simply stir it in at the end to heat.” Use Guilin chilli paste instead if you don’t have the “Lao Gan Ma” brand on hand. The former tastes spicier, so the amount needs to be adjusted. While the recipe calls for skinning the chicken for health considerations, keeping the skin makes for a richer dish.
RECIPE: Basil Soy Braised Chicken with Phoenix Eye Fruit
Ingredients
Half Yellow hair chicken
200g Phoenix eye fruit
100g Basil
50g Ginger
50g Shallots
30g Garlic
Condiments:
For the chicken marinade:
10g Soy sauce
10g Sugar
5g Chicken powder
20g Corn starch
225g Chicken stock
30g Oyster sauce
5g Chicken powder
10g Soy sauce
1tsp "Lao Gan Ma" chilli paste
Method
1. Bring water to a boil. Add salt and phoenix eye fruit to cook for 8 to 10 minutes.
2, Remove the husk and rinse. Reserve.
3. Skin the chicken and cut it into pieces. Rinse it and dry.
4. Marinate the chicken with soy sauce, sugar, chicken powder and corn starch for 15-20 minutes.
5. Heat the wok with oil. Fry ginger, shallot and garlic until fragrant, then add chicken to fry over high heat.
6. Add phoenix eye fruit, basil and chilli paste to cook.
7. Pour in chicken stock and other condiments.
8. Cover, turn the heat to medium and cook until the liquid reduces to a thick consistency.
Ingredients
Half Yellow hair chicken
200g Phoenix eye fruit
100g Basil
50g Ginger
50g Shallots
30g Garlic
Condiments:
For the chicken marinade:
10g Soy sauce
10g Sugar
5g Chicken powder
20g Corn starch
225g Chicken stock
30g Oyster sauce
5g Chicken powder
10g Soy sauce
1tsp "Lao Gan Ma" chilli paste
Method
1. Bring water to a boil. Add salt and phoenix eye fruit to cook for 8 to 10 minutes.
2, Remove the husk and rinse. Reserve.
3. Skin the chicken and cut it into pieces. Rinse it and dry.
4. Marinate the chicken with soy sauce, sugar, chicken powder and corn starch for 15-20 minutes.
5. Heat the wok with oil. Fry ginger, shallot and garlic until fragrant, then add chicken to fry over high heat.
6. Add phoenix eye fruit, basil and chilli paste to cook.
7. Pour in chicken stock and other condiments.
8. Cover, turn the heat to medium and cook until the liquid reduces to a thick consistency.
This story was originally written by Clarence Chan, and translated by Vincent Leung. Click here for the original version.
