Bok Choy with Velvet Chicken

Bok Choy with Velvet Chicken

This Chinese method of cooking chicken results in juicy, succulent meat, just like velvet in the mouth. The chicken is creamy white and quite different in texture and colour to usual stir-fried chicken

The bok choy I used was slightly larger than baby, so I kept the leaves whole, but if your bok choy is larger, cut into large pieces.

Bok Choy with Velvet Chicken

Serve over steamed rice – I used brown rice which is my preface, but use white if you prefer.

Chinese (Shao Hsing) rice wine is available from Asian supermarkets and adds a unique flavour to many Chinese dishes – dry sherry can be used
instead, but I think it is well worth investing in a bottle of this inexpensive ingredient to have in the pantry to use in Chinese dishes.

Serves 4

1 egg white, lightly beaten
Chinese (Shao Hsing) rice wine
sea salt
vegetable oil
500g boneless, skinless chicken thigh fillets or breasts, cut into large pieces
¼ cup chicken stock
1 tbsp soy sauce
ground white pepper
6 green onions, chopped
1 tablespoon grated fresh ginger
pinch dried red pepper flakes, or to taste
1 bunch bok choy, base trimmed and leaves separated

1              Place 1 tbsp cornflour, egg white and 2 tsp rice wine in a bowl and mix to combine to make a smooth mixture, add a grind of salt and 1 tbsp oil. Add chicken and mix. Set aside to marinate for 30 seconds.

2              In a separate bowl combine 1 tsp cornflour, stock, soy sauce and 2 tbsp rice wine. Season with a grind of white pepper. Set aside.

3              Place a large saucepan of water over a medium heat and bring to the boil. Reduce heat and stir in 1 tbsp oil. With water
barely simmering, carefully add chicken and stir gently so the pieces don’t clump together. Cook for 1-2 minutes or until chicken is opaque, but not cooked through. Remove chicken from water and drain in a colander.

4              Heat a wok or large frying pan over a high heat. Add a splash oil, half the green onions, ginger and red pepper flakes and stir-fry for 10 seconds or until fragrant. Add bok choy and stir-fry for 1-2 minutes or until tender-crisp. Add chicken and stock mixture and stir-fry for 4-5 minutes or until chicken is cooked through and sauce thickens. Serve scattered with remaining green onions.

So tell me, have you ever tried this method of cooking chicken?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bok choy, green onions: Krismaw Gardens – Hastings; Dried red pepper flakes – smoked chipotle flake: Orcona Chillis ‘n Peppers – Hastings; Egg: Verry Eggs –
Napier; Store Cupboard Ingredients: vegetable oil, salt, white
pepper, stock, cornflour, soy sauce, ginger, rice wine

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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