Growing up, dining out in restaurants was unheard of and just a dream. We had to eat home cooked meals and what was given to us. I recall saying a prayer when we walked by a udupi restaurant hoping that my mother would step in and treat us to some South Indian dishes. The modern generation has a vast selection of food choices. Moreover, they are influenced by the various food commercials, takeaways and processed ready to eat products. To keep up with their demands, mothers are now more innovative in the kitchen, dishing out meals that are quick, appealing and satisfying. My sons challenge me too, making me a better cook, developing my passion and creativity. From time to time, I have to come up with new recipes to suit their palate.
Similar to chilli chicken, this preparation has the addition of hot sauce and finished with bok choy, adding some crunch and freshness. Served with either fried rice or noodles, definitely kids friendly. The level of heat can be adjusted accordingly. Easy to make, spicy, tempting and delicious.
Bok choy is a member of the cabbage family. There are two types of baby bok choy; the regular bok choy and Shanghai bok choy. The former is more expensive with dark crinkly colored leaves, white stem portions that have a crisp texture. Shanghai bok choy has spoon shaped light green leaves with stems that are jade green in colour. They are less crisp and wilt very fast, turning slimy when overcooked. Select bok choy with bright green coloured leaves, fresh and firm. They should be unwilted, free from any signs of discolouration and small holes. A healthy and nutritious leafy vegetable packed with antioxidants. Rich in fibre and improves digestion. Promotes heart health and treating blood pressure. Reduces risk of cancer, makes bones and teeth stronger. Maintains healthy hair and skin. Low in calories, good source of vitamins, minerals and increases longevity.
Similar to chilli chicken, this preparation has the addition of hot sauce and finished with bok choy, adding some crunch and freshness. Served with either fried rice or noodles, definitely kids friendly. The level of heat can be adjusted accordingly. Easy to make, spicy, tempting and delicious.
Bok choy is a member of the cabbage family. There are two types of baby bok choy; the regular bok choy and Shanghai bok choy. The former is more expensive with dark crinkly colored leaves, white stem portions that have a crisp texture. Shanghai bok choy has spoon shaped light green leaves with stems that are jade green in colour. They are less crisp and wilt very fast, turning slimy when overcooked. Select bok choy with bright green coloured leaves, fresh and firm. They should be unwilted, free from any signs of discolouration and small holes. A healthy and nutritious leafy vegetable packed with antioxidants. Rich in fibre and improves digestion. Promotes heart health and treating blood pressure. Reduces risk of cancer, makes bones and teeth stronger. Maintains healthy hair and skin. Low in calories, good source of vitamins, minerals and increases longevity.
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Spicy Chicken With Bok Choy
(Serves 8)
Marination
Ingredients:
1 kg boneless chicken breasts
4 large cloves of garlic (grated)
1-inch ginger (grated)
1/2 teaspoon pepper powder
2 tablespoons soy sauce
2 tablespoon Sriracha or hot sauce of choice
1 tablespoon rice vinegar
1 egg
2 tablespoons cornflour
1/4 cup all-purpose flour or maida
oil for deep frying
Method:
Cut chicken into pieces, wash and drain well. Marinate with garlic, ginger, pepper powder, soy sauce, Sriracha sauce and rice vinegar for 30 minutes.
Then, mix in an egg with the marinated chicken pieces along with the cornflour and all-purpose flour.
Heat oil for deep frying.
Fry chicken pieces until cooked and golden brown. Drain on absorbent paper towels.
Note:
Stir-frying
Ingredients:
1 large onion (thickly sliced)
1 tablespoon green chillies from chilli-vinegar sauce
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
2 tablespoons soy sauce
2 tablespoons Sriracha sauce
1 to 2 tablespoons rice vinegar
3 bok choy, about 450 grams
1 tablespoon toasted sesame oil
2 tablespoons oil
salt (if required)
Method:
Trim just the end of the bok choy. Separate the leaves and rinse under running water. Cut into two separating the thick stems from the leaves. Now, divide each stem lengthwise into two pieces. Set aside.
In a wide skillet or wok, heat oil and add onion slices, garlic, ginger and green chillies. Fry for a minute or two, then stir in the soy sauce, Sriracha sauce and rice vinegar. Mix in the fried chicken pieces until well combined. Sprinkle the sesame oil.
Incorporate the bok choy thick stems and cook for a minute or two. Then, the leaves for few seconds since they wilt very fast. Do not overcook. Check for seasonings and if required, add salt. (Onion slices and bok choy should have a crunch.)
Serve hot.
Note:
(Serves 8)
Marination
Ingredients:
1 kg boneless chicken breasts
4 large cloves of garlic (grated)
1-inch ginger (grated)
1/2 teaspoon pepper powder
2 tablespoons soy sauce
2 tablespoon Sriracha or hot sauce of choice
1 tablespoon rice vinegar
1 egg
2 tablespoons cornflour
1/4 cup all-purpose flour or maida
oil for deep frying
Method:
Cut chicken into pieces, wash and drain well. Marinate with garlic, ginger, pepper powder, soy sauce, Sriracha sauce and rice vinegar for 30 minutes.
Then, mix in an egg with the marinated chicken pieces along with the cornflour and all-purpose flour.
Heat oil for deep frying.
Fry chicken pieces until cooked and golden brown. Drain on absorbent paper towels.
Note:
- If desired, chicken pieces can be shallow-fried.
Stir-frying
Ingredients:
1 large onion (thickly sliced)
1 tablespoon green chillies from chilli-vinegar sauce
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
2 tablespoons soy sauce
2 tablespoons Sriracha sauce
1 to 2 tablespoons rice vinegar
3 bok choy, about 450 grams
1 tablespoon toasted sesame oil
2 tablespoons oil
salt (if required)
Method:
Trim just the end of the bok choy. Separate the leaves and rinse under running water. Cut into two separating the thick stems from the leaves. Now, divide each stem lengthwise into two pieces. Set aside.
In a wide skillet or wok, heat oil and add onion slices, garlic, ginger and green chillies. Fry for a minute or two, then stir in the soy sauce, Sriracha sauce and rice vinegar. Mix in the fried chicken pieces until well combined. Sprinkle the sesame oil.
Incorporate the bok choy thick stems and cook for a minute or two. Then, the leaves for few seconds since they wilt very fast. Do not overcook. Check for seasonings and if required, add salt. (Onion slices and bok choy should have a crunch.)
Serve hot.
Note:
- For extra spice, add more hot sauce and green chillies.
- Add rice vinegar according to your taste.
- Leftover chilli-vinegar sauce from takeout Indo-Chinese food is stored in a bottle and refrigerated. Only the green chillies were used in this dish that can be substituted with fresh green chillies.
