Today, I am honored to be a guest blogger at one of my favorite food blogs: Ang Sarap. If you haven’t made it over to Raymund’s blog, you should. The only warning that I have is that you don’t visit his blog when you’re hungry, because then it will make you more miserable with all of the delicious recipes that he has. Raymund’s blog has mainly Fillipino- recipes that remind me of recipes that I used to eat growing up in Indonesia. I usually drool all over his posts since it makes me think of all of the food that I’d like to cook more of at home. As an Indonesian-born American of Chinese descent, I grew up eating a lot of quick Chinese-style stir fries at home. This recipe reminded me of the type of dishes that I enjoyed in my youth and still do today. It is quick, easy, flavorful, and relatively healthy.
The preparation part probably took the longest, but as soon as I had everything together, this dish came together very quickly. I cooked the rice, prepared the ingredients, made the sauce, and stir-fried the whole dish in probably 30 minutes or less (although my husband would also argue that I am very quick in the kitchen so it may take longer for others). Once I was finished stir-frying, the rice was ready to go (I used a rice cooker that can cook rice in about 20 minutes). In the future, I can see myself substituting the bok-choy with other Chinese vegetables, add mushrooms, etc. Thanks Raymund for having me over at your blog.
6 boneless and skinless chicken thighs, cut into 2-inch cubes
Freshly ground white pepper
1 tablespoon cornstarch
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 heaping teaspoon Guilin chili sauce (I used Sambal Oelek)
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and thinly sliced into coins
1 tablespoon Shaohsing rice wine
4 fresh shiitake mushrooms, sliced
4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
2 large scallions, thinly sliced
For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.
For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.
For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.
Yield: 4 servings
Adapted from Cooking Channel