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    Chicken with Baby Bok Choy


    Source of Recipe


    Shirley Fong-Torres
    Marinate for 30 minutes:
    1 chicken breast or 4 thighs, cut into bite-sized pieces
    1 tsp. ginger, minced
    1 clove garlic, minced
    1 Tbs. shoyu
    1 Tbs. Mirin
    1 tsp. sugar
    1 tsp. cornstarch
    ½ tsp. sesame oil
    Soak in hot water for 10 minutes:
    8 Chinese dried black mushrooms

    Rinse well 1 pound baby bok choy.

    Pour 1 can of chicken broth into a 3-quart stockpot and bring to boil.
    Blanch baby bok choy for one minute. Drain and set aside.

    Heat wok with oil and stir fry until onion is translucent:
    1 piece ginger, 1x2” cut into matchsticks pieces
    ½ cup yellow onion, sliced thinly

    Add and continue stir frying:
    marinated chicken
    mushrooms, squeezed and sliced

    Add and bring to boil:
    1 cup chicken broth (pour blanching broth into Pyrex measuring cup and decant as there may be dirt on the bottom)
    1 tsp. cornstarch + 2 tsp. water

    Add shoyu to taste.
    Arrange bok choy on serving platter, in a fan-like pattern from the center out and place chicken on top of the greens.

    Serves 3-4

    Notes: 3/02—Good flavor. Blanch fresh spinach too and stir fry in tofu.
 

 

 

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