Ching He Huang is a master of quick-cook Chinese food and this dish is based on one of my favourite recipes of hers.
HANDS-ON TIME: 10 minutes
COOK TIME:10 minutes
EQUIPMENT: wok or deep pan
- 500g skinless chicken thigh fillets, cut into bite-sized pieces
- 3cm piece of fresh ginger, peeled and grated
- 1 red chilli, thinly sliced
- 1 green pepper, cut into bite-sized pieces
- 250g bok choy, halved or quartered
- 2 x 250g packets of ready-cooked rice
- 1 tbsp cornflour
- Salt, to taste
- 1 tsp white pepper
- 1 tbsp sunflower oil
- 2 garlic cloves, thinly sliced
- 75ml Chinese rice wine
- 75ml reduced salt soy sauce
- 3 tbsp sesame oil
- 2 tbsp brown sugar
- Put the cornflour and pepper into a bowl and season with a pinch of salt. Add the chicken pieces and toss to coat them and then set aside.
- Place the wok over a medium–high heat and add the oil. Once the pan is smoking, fry the garlic, ginger and chilli for a minute or 2 before adding the chicken and green pepper. Leave for 30 seconds to seal the meat then quickly move around the pan.
- Add the rice wine and cook for a couple of minutes before adding the soy sauce, sesame oil and sugar. Cook for a further 5 minutes until the sauce starts to thicken.
- Add the bok choy and cook until it is just tender, about 1–2 minutes. Once the chicken is cooked through, serve with warmed rice.
Ching He Huang is a master of quick-cook Chinese food and this dish is based on one of my favourite recipes of hers. It’s a little heavy on the basic ingredients but with a well-stocked store cupboard, this dish comes together easily with just six core ingredients.
The ‘3 cup’ element refers to the soy sauce, rice wine and sesame oil that are added to the chicken in this traditional Taiwanese dish.