Ingredients
- 2 black soy
- 1 bean paste
- 1 scallion (cut)
- 1 soy (thin)
- 1/2 stock
- 1/4 five-spice powder
- 1 pound chicken in (cut)
- 1 pound bok choy
- 1/2 cup chicken stock
- 1 tablespoon water (cold)
- 2 teaspoons oil
- 1 1/2 teaspoon sugar
- 2 teaspoons cornstarch
- 2 teaspoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon garlic (chopped)
- 1 teaspoon cornstarch dissolved in
- 1 teaspoon rice vinegar
- 1 teaspoon ginger root (chopped)
- 1/4 teaspoon salt
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.
