Cherie McKay's Oyster Sauce Chicken with Bok Choy
Cherie McKay's Oyster Sauce Chicken With Bok Choy
Chicken:
6 boneless, skinless chicken thighs/ breasts, cut into
cubes
Ground pepper and salt to taste
1 Tablespoon cornstarch
Sauce:
1/2 cup vegetable stock (chicken works just as
well)
1 Tablespoon cornstarch
1 Tablespoon oyster sauce
1 Tablespoon light soy sauce
1 teaspoon chilli sauce
Stir Fry:
1 Tablespoon canola oil
Fresh ginger, peeled and thinly sliced
1 Tablespoon rice wine
4 shiitake mushrooms, sliced
2 large green onions, thinly sliced
4 baby bok choy, white parts cut into 1 inch pieces leaving green
parts whole.
Method
For chicken: In a large bowl sprinkle chicken with
salt and pepper, cornstarch and toss to coat.
For sauce: In a smaller bowl, combine stock, cornstarch, oyster sauce, soy sauce and chilli sauce. Mix well.
Stir fry: Heat a wok over high heat and, when the wok starts to
smoke, add the 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 green onion.
Transfer to a serving dish, garnish with the remaining green onion
and serve immediately with rice.
(Broadcast: 12 June 2012)
