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How To Make Oyster Sauce Chicken With Bok Choy | Chinese Food

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How To Make Oyster Sauce Chicken With Bok Choy | Chinese Food

How To Make Oyster Sauce Chicken With Bok Choy | Chinese Food
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How To Make Oyster Sauce Chicken With Bok Choy | Chinese Food

Ingredients
30 minutes
4
  • Chicken:
  • 6 boneless and skinless chicken thighs, cut into 2-inch cubes
  • Pinch salt
  • Freshly ground white pepper
  • 1 tablespoon cornstarch
  • Sauce:
  • 1/2 cup vegetable stock
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 heaping teaspoon Guilin chili sauce
  • Stir-Fry:
  • 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
Instructions
Prep
20 hours
Cook
10 minutes
Ready in
30 minutes
  1. For the chicken:
  2. In a large bowl, sprinkle the chicken with salt and pepper.
  3. Add the cornstarch and toss to coat.
  4. For the sauce:
  5. In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce.
  6. Mix well and set aside.
  7. For the stir-fry:
  8. Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil.
  9. Add the ginger and stir-fry for a few seconds.
  10. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more.
  11. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds.
  12. Stir in the reserved sauce and bring to a boil.
  13. Add the mushrooms and bok choy stalks and cook for 1 minute.
  14. Then stir in the bok choy leaves and cook for another minute.
  15. Remove from the heat and stir in half the scallions.
  16. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

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