Stir-fried Chicken Floss with Bok Choy Recipe

250g chicken breast
1/2 capsicum
20g diced ginger
2 stalks spring onion (diced)
250g bok choy

1 tsp shaoxing wine
1 tsp salt
1/2 egg white
1 tbsp cornstarch
Pepper, to taste

Seasoning A:
1 tsp salt
1/2 tsp pepper
1 tsp light soy sauce
1/2 tsp sesame oil

Seasoning B - Mix well:
1 tsp light soy sauce
1 tsp sugar
1 tsp shaoxing wine
1 tbsp spicy bean paste (辣豆瓣酱)
1/4 tsp sesame oil
1 tbsp cornstarch solution
3 tbsp water

1) Rinse the chicken breast, drained and chopped finely, season with marinade, mix well. Marinate for about 30 minutes. Parboil into hot oil for a while, remove and drained.
2) Leave 2 tbsp oil in the preheated wok, add in bok choy and seasoning A, stir constantly for a while, and thicken with a little constarch solution. Dish up on a platter.
3) Heat up another 2 tbsp oil in the preheated wok to fragrant chopped ginger, capsicum and spring onions. Next, add in pre-fried chopped chicken and seasoning B mixture, keep stirring over high heat until the sauce is slightly absorbed, dish up and put onto the bok choy. Serve immediately.


Freya and Paul said...

THis looks yummy! I love the name Chicken Floss too!

Piggy said...

Hi freya & Paul,

Thanks for dropping by!