Young onions that have been harvested before the bulb could swell. Both the long green slender tops and the small white bulb are edible; cooked or raw. Spring onions have the most pungent tasting amongst young onions.
You can use spring onions in salads, pizza, and sandwiches. Spring onions pair well with other spring vegetables, including asparagus, sweet peas, young lettuces, mushrooms, and radishes, citrus, potatoes, vinaigrettes, cream-based sauces, and meats such as poultry, turkey, and fish.
The whole unwashed Spring onions will keep 4 to 5 days when you store them in a perforated bag or plastic bag with paper towels in the refrigerator's crisper drawer. If the onions are used within 1 to 2 days of purchase, they can also be stored at room temperature away from direct sunlight.
Steamed chicken with spring onion
2 bunches of spring onions
1L (4 cups) chicken stock
12 small potatoes
220 grams of skinless chicken breasts
1 Tbsp. olive oil
- Trim the tops from the spring onions, leaving a good part of the green stems.
- Finely chop the remaining green stems and set them aside to garnish.
- Bring the stock to a boil over high heat in a large wok or saucepan. Place the potatoes in a single layer in a steamer, then place over the pan, cover, and steam for 5 minutes.
- Meanwhile, rub the chicken with the oil and some sea salt. Place in a shallow heatproof dish that's large enough to hold all the breasts in a single layer, and will fit on a steamer in the wok or saucepan.
- Place the chicken dish in a second steamer and sit over the potatoes. Cook for 10 minutes, then add the lengths of spring onion to the chicken and steam for a further 5 minutes or until the chicken is cooked through and the potatoes and spring onions are tender.
- Remove the steamers, then pour 600ml of the chicken stock into a jug. Strain any chicken cooking juices from the dish into the stock to make a light chicken broth.
- Add the chopped spring onion greens. Divide the spring onion lengths among 4 shallow bowls, top each with a chicken breast, then halve the potatoes and scatter them around the chicken.
- Ladle over the chicken broth, season with freshly ground black pepper and serve immediately.