Georgetown Gem

Velvet Chicken Bok Choy November 16, 2012

Filed under: Uncategorized — kekirkpatz @ 9:00 am

GG’s Thoughts: This recipe is an all-time favorite because of not only how easy it is, but how much flavor is packed into this stir fry without a lot of extra ingredients. After making this meal many times, I decided I wanted more vegetables in the dish than just bok choy, so I added bell peppers this time, and they were delicious. To make sure they were cooked tender but not over done I added them when I added in the bok choy stalks (see note below). Also, to make sure this dish goes quickly, prep everything ahead of time. I even get out all of my measurement spoons and set them beside the ingredients because once you begin cooking it goes fast! The technique used to cook the chicken was definitely new to me, but it does exactly what it claims, making the chicken “velvety” and moist. Healthy, quick, and flavorful… what more could you ask for in a meal?

Velvet Chicken Bok Choy (Adapted from Eating Well. Picture by GG.)

1 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch-thick bite-size slices
1 egg white, lightly beaten
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 teaspoons plus 2 tablespoons Shao Hsing rice wine (see Note) or dry sherry, divided {I use dry sherry as it’s easier to find.}
1/2 teaspoon salt, divided
3 tablespoons peanut oil or canola oil, divided
1/3 cup reduced-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground white pepper
6 cups water
2/3 cup chopped scallions, divided
1 tablespoon finely julienned or minced fresh ginger (see Tip)
1/4 teaspoon crushed red pepper

1 red pepper, thinly sliced into strips and then halved
*8 cups trimmed and halved baby bok choy (about 12 ounces)

*Note: I separate the leaves of the bok choy from the stalks of the bok choy. I then wash each and put the leaves into one bowl and the stalks into another. I added red pepper to this dish, so I halved my strips to make them the same size as the stalks and then cooked the stalks and the red pepper slices at the same time before adding the leaves. This allows the stalks and red pepper slices to become tender without the leaves over cooking into mush. 

Combine chicken, egg white, 1 tablespoon cornstarch, 2 teaspoons rice wine (or sherry) and 1/4 teaspoon salt in a medium bowl. Stir until the cornstarch is totally dissolved and no clumps are visible. Add 1 tablespoon oil and stir to combine. Marinate in the refrigerator, uncovered, for 30 minutes.
Meanwhile, combine broth, soy sauce, white pepper and the remaining 1/2 teaspoon cornstarch and 2 tablespoons rice wine in a small bowl.
When the chicken has 10 minutes to go, bring water to a boil in a large saucepan. Add 1 tablespoon oil. Reduce the heat to low. Carefully add the chicken to the barely simmering water; gently stir so it doesn’t clump together. Cook just until opaque but not cooked through, about 1 minute. Carefully drain the chicken in a colander and shake to remove excess water.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil. Add 1/3 cup scallions, ginger and crushed red pepper; using a metal spatula, stir-fry until fragrant, about 10 seconds. Add bok choy stalks,  red pepper slices and the remaining 1/4 teaspoon salt. Stir-fry until the bok choy is almost crisp-tender, 1 to 2 minutes. Add in the bok choy leaves and cook for 1 minute or until wilted. Add the chicken. Stir the broth mixture again, swirl it into the wok and stir-fry until the chicken is just cooked through and lightly coated with sauce, 30 seconds to 1 minute. Serve sprinkled with the remaining 1/3 cup scallions.

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