—–INGREDIENTS—– 1 pound Chicken — cut in 1×2″ slices
1 pound Bok choy or chinese cabbage
Cut into bite size pieces 1 teaspoon Ginger root — chopped
1 teaspoon Garlic — chopped
1 tablespoon Bean paste — or hot bean paste
1 Scallion — cut 1/4″
1/4 teaspoon Salt
1/2 cup Chicken stock
—–MARINATE CHICKEN 20 MIN IN—– 1 tablespoon Thin soy
2 teaspoons Cornstarch
1/2 teaspoon Sugar
1 teaspoon Rice wine
2 teaspoons Oil
—–SEASONINGS—– 1 teaspoon Rice wine
2 teaspoons Black soy
1 teaspoon Sugar
1 teaspoon Sesame oil
1 teaspoon Rice vinegar — or brown vineg
1/4 teaspoon Five spice powder
1/2 cup Stock
1 teaspoon Cornstarch — dissolved in
1 tablespoon -cold water
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.