6 boneless and skinless chicken thighs, cut into 2-inch cubes
Pinch salt
Freshly ground white pepper
1 tablespoon cornstarch
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 heaping teaspoon Guilin chili sauce
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and thinly sliced into coins
1 tablespoon Shaohsing rice wine
4 fresh shiitake mushrooms, sliced
4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
2 large scallions, thinly sliced
Cooking Channel User
Excellent flavor, and generous portions! I followed the recipe exactly, except that I substituted button mushrooms and used a cast iron skillet rather than a wok. The seasonings work very well and complement the light crunch and sweetness of the baby bok choy. I like bok choy and am glad to have a recipe that will ensure that I eat it regularly.
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