Tuesday, February 21, 2012

Bok choy with Poached chicken, Spring onion, chilli, garlic & ginger sauce

We have been missing Asia lately...mainly because we have recently been in touch with our friends, who still live in Hong Kong, and who we miss so much! That, and also the fact that another friend has just arrived back on Australian soil after spending an entire month in Thailand - yes a whole month, Lucky indeed! We also have another friend living in Chiang Mai who teases us with all the wonderful food he is enjoying! So, it goes without saying, that I have been totally inspired this week to create and cook a new recipe! I was so pleased with how everything came together. The flavours, textures and colours of this dish take you on a wonderful asian journey. So close your eyes and enjoy every mouthful *^^*

Bok choy with Poached chicken, Spring onion, chilli, garlic and ginger sauce
serves 2

Mise en place (everything in it's place)
place 1 1/2 cups brown rice
into rice steamer and let cook
Meanwhile start chopping
2 cloves garlic finely chopped 
2 tbs finely chopped ginger
1/2 large red chilli finely sliced
 (most seeds removed)
2 tbs peanut oil
2 tbsp dark soy sauce
1 1/2 tsp sesame oil
1 bunch bok choy ends
 removed, washed
to remove grit
 remove tops
 and roots of spring onions
and wash, then
slice lengthways down centre 
of all 5
reserve 1 tbsp of dark green
spring onion leaf
slice as thin as possible (chiffonade)
this will be used later
Bring shallow pan of water to boil
with 3-4 large slices of ginger (skin on)
and a few sprigs of corriander, then reduce
to poaching temp
 (no bubbles coming to service
but still HOT, so low heat)
at the same time bring another 
pan or wok of water to boil
and place bamboo steamer
over top to steam veggies
Bok choy and spring onions
will take 4 minutes to steam
same time as chicken (below)

ginger slices and coriander will
infuse their flavour into water
leave for 15 mins, then add thin chicken slices
(we used 1 chicken breast)
and continue poaching for 2-3 mins
chicken will be moist,
 tender and white in centre
place in bowl, cover
and out aside

Bok choy and Spring Onion
steamed and ready to eat

Add chopped chilli, garlic, ginger
steamed spring onion halves
and 1 tbsp dark green spring onion
finely sliced into small
heat proof bowl
In a wok or fry pan heat 2 tbs 
peanut oil to smoking point 
over high heat 
(you can test that your oil is HOT enough
by sticking the end of a bamboo skewer
in it. If oil bubbles and hisses it's ready)
Remove from heat and immediately
pour over your mixture in bowl
then pour in your soy sauce,
sesame oil and mix through 

everything is mixed through and ready
to plate up

Serve your rice on plate
add bok choy first, 
then chicken slices
then carefully spoon mixture 
over chicken



lesley clarke said...

Healthy by the sounds of it I can taste it. Love this Earthwalkers. It's pancake Tuesday here.
Lesley Clarke

Kristy and Adam said...

Hello Lesley - thank you for your comment and yes this dish is super healthy and super tasty! Pancake Tuesday in Ireland - hope you got to enjoy cooking some, or at least eating them!

Alisa said...

Looking at the ingredients, I can tell this would taste amazing! I'm adding this in my to do list for next week. Thank you for sharing this.

Kristy and Adam said...

Hello Alisa,

Thanks so much for stopping by our blog! Thank you for your comments about our recipe and we look forward to hearing your thoughts on the dish once you have cooked it this week. Will you be posting? Send us your details if you do :)