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Ingredients Jump to Instructions ↓

  1. 1 pound Chicken -- cut in

  2. 1x2" slices

  3. 1 pound Bok choy or chinese cabbage Cut into bite size pieces

  4. 1 teaspoon Ginger root -- chopped

  5. 1 teaspoon Garlic -- chopped

  6. 1 tablespoon Bean paste -- or hot bean paste

  7. 1 Scallion -- cut 1/4"

  8. 1/4 teaspoon Salt

  9. 1/2 cup Chicken stock --MARINATE CHICKEN

  10. 20 MIN IN--

  11. 1 tablespoon Thin soy

  12. 2 teaspoons Cornstarch

  13. 1/2 teaspoon Sugar

  14. 2 teaspoons Oil --SEASONINGS--

  15. 1 teaspoon Rice wine

  16. 2 teaspoons Black soy

  17. 1 teaspoon Sugar

  18. 1 teaspoon Sesame oil

  19. 1 teaspoon Rice vinegar -- or brown vineg

  20. 1/4 teaspoon Five spice powder

  21. 1/2 cup Stock

  22. 1 teaspoon Cornstarch -- dissolved in

  23. 1 tablespoon -cold water

Instructions Jump to Ingredients ↑

  1. Preparation : 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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