Name: Chinese Stir Fry Chicken with Bok Choi
400g chicken breast
2 tsp dry sherry
2 tbsp soy sauce
2 tsp cornflour
2-4 bok choi
420g can corn kernels, drained
1/2 brown onion
1 clove garlic
1tbsp peanut oil
2 thin slices ginger
1 cup water
1 tbsp cold water
1 small hot chilli (optional) finely sliced and seeded
2 Ishikuru onion, cut into small pieces
Remove skin and any fat from chicken. Cut chicken into small cubes. In a bowl, mix chicken pieces with sherry, half the soy sauce and half the cornflour.
Bring large saucepan of water to boil.
Cut bok choi in half lengthwise and cut each half into three lengthwise. Wash and cook in boiling water for 2 minutes and drain.
Peel and dice brown onion and peel and crush garlic.
Heat wok for a few seconds then heat oil in hot wok. Add onion, garlic and ginger and stir fry for a few seconds. Add chicken peices and stir fry for a few minutes until chicken is browned. Transfer chicken to a plate. Pour one cup of water into wok, bring to boil and add corn and bok choi. Return to boil, cover and cook for about 5 mins until bok choi is cooked but still crunchy.
In a small bowl combine remaining cornflour with 1 tbsp cold water and stir into wok. Add chicken, remaining soy sauce and chilli. Stir well and reheat on low heat for about 3 – 4 mins.
If you wish, remove garlic and ginger before serving and sprinkle with Ishikuru onion.