| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese5 | 4 | servings |
INGREDIENTS
| 1 | lb | Chicken; cut in 1×2" slices |
| 1 | lb | Bok choy or chinese cabbage |
| Cut into bite size pieces | ||
| 1 | ts | Ginger root; chopped |
| 1 | ts | Garlic; chopped |
| 1 | tb | Bean paste; or hot bean paste |
| 1 | Scallion; cut 1/4" | |
| 1/4 | ts | Salt |
| 1/2 | c | Chicken stock |
| 1 | tb | Thin soy |
| 2 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 1 | ts | Rice wine |
| 2 | ts | Oil |
| 1 | ts | Rice wine |
| 2 | ts | Black soy |
| 1 | ts | Sugar |
| 1 | ts | Sesame oil |
| 1 | ts | Rice vinegar; or brown vineg |
| 1/4 | ts | Five spice powder |
| 1/2 | c | Stock |
| 1 | ts | Cornstarch; dissolved in cold water |
INSTRUCTIONS
INGREDIENTS MARINATE CHICKEN 20 MIN IN SEASONINGS Marinate chicken. Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3 minutes. Remove to serving plate and set aside. Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken. Remove and place on top of the bok choy. Sprinkle scallions on top and serve. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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