I have been so busy lately with other things that I haven’t been doing much ‘new’ cooking. Last night was another one of those situations where most of the things I’d bought earlier in the week had been whittled down and I was left with a pack of chicken thighs and some pak choi. It’s kind of like a MasterChef Mystery Box and it’s quite a bit of fun.
This list of ingredients isn’t what I had in the house, this is a list of the ingredients that I think would make this dish as good as it can be. I’ll explain what I used a little later on. This is a dish for 2 people.
- 2 chicken breasts, sliced into bite size pieces
- 4 pak choi bulbs, halved
- 3 tbsp dark soy
- 1 tbsp cooking oil
- 4 x spring onion, chopped
- 2 x fresh red chillies, finely chopped
- 1/2 inch of ginger, grated
- 2 cloves of garlic, thinly sliced
- Cornflour for dusting
- 2 tsp sesame oil
- 1 tbsp rice vinegar
Method of Preparation:
- Combine the sliced chicken with 2 tbsp of the dark soy in a bowl and set aside
- In a wok, or large deep sided frying pan, gently heat the cooking oil with the spring onion, chilli, ginger, garlic and pak choi. Keep everything moving to avoid burning anything.
- Remove the chicken pieces from the bowl and drag them through the cornflour to give them a covering
- Add the chicken to the pan and keep it all moving for a couple of minutes until the chicken is cooked
- Add the remaining tbsp of soy, the sesame oil and the rice vinegar, give it all a good stir and serve straight away
We were only after a light dinner so we had it on it’s own but this would go great with some egg fried rice.
I used chicken thigh which is tastier than breast in my opinion but it doesn’t look great in this kind of dish. Also I had no fresh chillies so I used pickled which were alright but you don’t get that fresh zing out of them. Tell you what though this was still lovely and I look forward to ‘prettying it up’ a little. When I do I’ll post the picture of that meal here too for comparison.