| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 2 hr |
| Cook: | 15 min |
Ingredients
- 2 tablespoons cornstarch
- 1/4 cup shaoxing wine
- 1/2 cup oyster sauce
- 1 tablespoon minced ginger
- 1/4 cup sliced scallion whites, save green for garnish
- 1 teaspoon black pepper
- 1 tablespoon sambal oelek
- 1 pound skinless chicken meat. I prefer the leg/thigh meat, but breast may be substituted
- Canola oil to cook
- 6 cloves garlic sliced thin
- 2 cups shiitake mushrooms, quartered
- 1 cup chicken stock
- 4 heads baby bok choy, core out, sliced
- 1 pound blanched and refreshed lo mein noodles
- Salt and pepper to taste
Instructions
- In a large bowl, dissolve the cornstarch in the shaoxing. Mix in the oyster sauce, ginger scallions, pepper and sambal. Mix in the chicken and marinate for at least 2-hours, preferably overnight. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes. Add the stock and season with salt and pepper. Add the bok choy and cook another 3 minutes. Add back the shiitakes and the noodles. Completely coat and heat the noodles. Check for seasoning.
Reviews
This dish is amazing. Wish there was a picture of Chef’s preparation so I could see how mine compares.
Excellent!! Subbed dry sherry for the Chinese wine. Everyone loved it.
This is sooooo good and worth thinking ahead and marinating overnight. I used rice noodles and they worked really well with this dish. Also added shredded carrots and scrabbles egg for color. The sauce is so tasty I think you can add or subtract whatever you want and it will be amazing.
Super good..everyone loved it
AMAZING! The whole family loved this recipe. The bok choy was a bit expensive, but worth it. Definately marinate the chicken overnight, don’t just do it for 2 hours. I can’ t find the lo mein noodles in my supermarket, and don’t feel like going to a specialty store, so I use linguine and it works great!
Delicious. Love Bok Choy, AND, Bok Choy is rated an 861 out of 1000 on an Aggregate Nutrient Density Index so its full of micronutrients. We altered it by adding snow peas and carrots, and we improvized on our own sambal oelek. Nonetheless, great.
I was pleasantly surprised! Bok Choy is not one of my favorites, but we had one head (not baby liked recipe calls for from the food CO-OP my wife is a member of. Discarded outer leaves, sliced stalks 1/4″ and leaves very thin. Used Thai rice noodles. Soaked them until they were no longer hard but were not yet al dente. Pretty much follwed the recipe on everything else. Had a nice flavor with just enough warmth from the chili paste to know it was there, but not overpowering. Ginger, shitake and garlic flavors came through nicely. Didn’t really notice the bok choy! Will definitely make this again. Maybe substitute shrimp or pork for the chicken!
Wow amazing recipe!! Used chicken breast and it was very authentic…it’s a keeper!
Simple and straight forward. I made it with shrimp last time and it was excellent.
So very yummy could eat it everyday