Chinese Chicken and Pak Choy
Over a year ago
6,790 views
Ingredients
- 6 tbsp Filippo Berio Mild & Light Olive Oil
- 4 chicken breast fillets
- 2.5cm/1in piece root ginger. chopped
- 1 clove garlic. chopped
- 1 bunch spring onions. trimmed. halved and cut into lengths
- 225g/8oz pak choy. trimmed
- 1 tsp cornflour
- ½ tsp Chinese 5 spice
- 2 tbsp dark soy sauce
- 150ml/ ¼ pt chicken stock
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
1. Heat half the oil in a large frying pan or wok; season the chicken skin with salt. Add the chicken skin side down to the pan and cook for 5 minutes or until the skin is crisp and golden. Remove from the pan and thinly slice.
2. Wipe out the pan; heat the remaining oil until hot then stir fry the sliced chicken for 5 minutes until golden. Add the ginger, garlic, spring onions and pak choy; stir fry for 3 minutes.
3. Blend the cornflour to a smooth paste with the Chinese 5 spice and soy sauce. Add to the pan with the chicken stock and cook until the sauce boils and thickens. Serve with sesame noodles.
I have just had this for my tea and have got to say it was delicous! Simple to make and very filling. Love it