Scientific Binomial Name: Allium tuberosum (cultivated), Allium ramosum (wild)
Gau Wong, Golden Chives, or Chinese Chives as they are sometimes called have a flavor similar to the combination of garlic and chives.
Gau Wong is known by a number of names including Golden Chives, Japanese Garlic Chive, Nira, Albino Chives or Chinese Garlic Chives. The combination of flavors from both garlic and chives is what makes it special.
Usage: Gau Wong is simply the Japanese garlic chive "Nira", or Chinese garlic chive according to some. What make this item different is its growing conditions which are completely devoid of light. Call it an Albino chive if you'd like but it's beautiful golden hue will instantly intrigue you and ultimately convince you with one taste that this is chive royalty!
From egg dishes, to tying up spring rolls for that extra special look, to gyoza - this chive will give any dish a garlic zing.
Selection: Choose Gau Wong chives that are a bright yellow to gold - never going green as these have been exposed to light for a number of days and are surely on their way out.
Storage:Do not freeze as this item is to delicate, and make sure to use within a day or two as it's shelf life - regardless of care - is limited.
Avoid: Avoid Gau Wong where the grassy ends are turning translucent, or where the color is not a vibrant gold to yellow color.
Gau Wong is generally available year round but rarely found even in specialty market because of the extreme price and fragility.
When you want to add color and a hint of garlic this is a juicing necessity.
Gau Wong Nutritional Information
Gau Wong is low-fat, cholesterol-free and a great source of Vitamin A and Vitamin C.
Gau Wong Tips & Trivia
- Do not freeze as this item is to delicate, and make sure to use within a day or two as it's shelf life - regardless of care - is limited.