Growing up in Taiwan, this is the dish that I always counted on my mom making at least a couple times a week. Sometimes with dwarf Bok Choy, other times with regular Bok Choy, either way it was always delicious. There's nothing complex about this dish or its taste. But its clean simple flavor is a perfect companion to go with any other dishes. Create a perfect vegetarian version by removing the chicken from the recipe.
- Yu Tsai
Serves4 to 5
Prep time10 Min
Cooks in10 Min
photo by Yu Tsai
1 teaspoon minced ginger
2 cloves garlic sliced
1/2 teaspoon red Sichuan peppercorns (optional)
5 scallions, white parts diced
1 teaspoon cornstarch (optional)
Stir Fry Ingredients:
2 tablespoons peanut oil
1 1/2 chicken breast (cut into slices)
1 lb (450g) bok choy or baby bok choy cut in halves
1/4 cup (118ml) low sodium chicken stock or water
1/4 cup (118ml) rice wine or Shaoxing wine
sesame for garnish
salt, soy sauce and pepper to taste
garnish with green parts of scallions
In a small bowl combine chicken stock, rice wine, Shaoxing wine, soy sauce and cornstarch. Set it aside.
Heat up the wok in medium heat and fragrant the ginger, garlic, white of scallions and peppercorns all together. Toss about 1 minute or until you smell the aroma of ginger, garlic and peppercorn spices.
Turn the heat to high and add chicken into the wok. Toss until lightly brown.
Add sauce mixture and top with layers of bok choy.
Cover and allow it to steam until the chicken is fully cooked. 4 to 5 minutes maximum.
Turn off the heat. Season with salt and pepper for taste.
Transfer and garnish with green parts of scallions and sesame.