Using Garlic & Scallions for Chicken Artichoke Turnovers

Video Transcript

"Hi, this is Rich Buccola here in NYC. Today on behalf of Expert Village I'm going to show you how to make chicken artichoke turnovers. We're just going to put our chicken aside and let it cool. While that is cooling, I'm going to take three cloves of garlic and two scallions; we're going to chop those babies up. First thing you want to do is take off the root of the scallion just give it a good chop, take it off and put them on the side. Then what you want to do is very thinly slice the scallion and that's how I'm going to do it very slowly, very easy in this thin little slices of scallions. I'm going to go all the way up the scallion using the whole scallion I'll leave these like this cause I'm going to fry them up and I'm actually going to open up there flavors. So I like the little circles of the scallion. You can definitely chop them if you like them smaller. Like I said I have been playing around with this. I think I pretty much perfected this dish I'm telling you it comes out really nice. I put all my scallions on the side. I did not go all the way up the scallions I'm going to save a few of these later maybe for some garnish. Now let's chop up some garlic."