Ingredients
- 2 black soy
- 1 bean paste
- 1 scallion (cut)
- 1 soy (thin)
- 1/2 stock
- 1/4 five-spice powder
- 270 gr chicken in (cut)
- 170 gr bok choy
- 120 ml chicken stock
- 16 ml water (cold)
- 10 ml oil
- 6 gr sugar
- 5 gr cornstarch
- 10 ml rice wine
- 5 ml sesame oil
- 3 gr garlic (chopped)
- 3 gr cornstarch dissolved in
- 5 ml rice vinegar
- 2 gr ginger root (chopped)
- 1 gr 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 half 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.
