| 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.
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