14
10
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1
2/3
1
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1/3
2
2
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1/3
1
2
1
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1
1
2
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oz
oz
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T
t
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in
cl
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c
t
t
t
---
t
T
T
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Bok Choy (1)
Chicken meat (2)
-- Marinade
Scallion
Rice Wine (3)
Cornstarch
-- Aromatics
Ginger Root
Garlic
Thai Chili (4)
-- Sauce
Stock
Rice Vinegar
Soy Sauce
Salt
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Cornstarch
Water
Oil
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Prep - (25 min)
- Slice CHICKEN about 1/4 inch thick, then into strips about
1/4 inch wide and 2 inches long, or as desired.
- Chop SCALLION fine. Mix All Marinade items and massage
into Chicken. Let stand for about 30 minutes.
- Tear green leafy part from white BOK CHOY stems into pieces of
about 1-1/2 inches. Cut stems diagonally into pieces about 1/2
inch wide at the big end, increasing to 1 inch at the thin end. This
will depend a bit on the size of your bok choy. Keep leaves and stems
separate
- Slice GINGER very thin and cut slices into threads. Crush
GARLIC and chop small. Slice THAI CHILIS very thin.
Mix all.
- Mix all Sauce items.
- Mix Cornstarch with water to make a slurry. This amount will
make a loose sauce (my preference with rice), add a bit more if you
want it thicker.
RUN - (20 min)
- In a wok, heat Oil hot and sir in Ginger mix until
fragrant, then stir in Chicken. Fry stirring until until
Chicken has completely lost its raw color.
- Stir in Choy Stems and fry stirring about 3 minutes, then
stir in Choy Leaves until coated with oil and wilted.
- Stir in Sauce Mix and bring to a boil. Cover and simmer over
low heat until Bok Choy stems are crisp tender.
- Push all solids up the side of the wok exposing the liquid. Stir up
Cornstarch and stir it in to thicken the sauce, then stir
down the solids.
- Serve hot with plenty of steamed long grain rice.
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