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

ENJOY! -X-