Chicken Oil Bok Choy

Name: Chicken Oil Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 500 g cleaned bok choy (trimmed to a point, cut into 13 cm lengths, halved lengthwise); 15 g finely diced cooked ham (sprinkled on finished dish); 2 g table salt; 2 g MSG; 250 g clear broth; 15 g wet cornstarch (diluted for thickening sauce); 25 g rendered chicken fat (drizzled over finished dish at the end); 500 g (75 g used) lard (added to pan at approximately 88°C, medium-low heat)

This Zhejiang chicken oil choy sum is vibrant green, soft and glutinous, glossy and fresh-tender.

25 min

Easy

0 favorites

Ingredients

cleaned bok choy (trimmed to a point, cut into 13 cm lengths, halved lengthwise) 500 g

finely diced cooked ham (sprinkled on finished dish) 15 g

table salt 2 g

MSG 2 g

clear broth 250 g

wet cornstarch (diluted for thickening sauce) 15 g

rendered chicken fat (drizzled over finished dish at the end) 25 g

lard (added to pan at approximately 88°C, medium-low heat) 500 g (75 g used)

Instructions

Prepare bok choy

Trim the bok choy to a point, cut into 13 cm lengths, then halve lengthwise.

Blanch in oil

Heat a wok over high heat, add lard and heat to approximately 88°C (medium-low heat). Arrange the bok choy pieces neatly and add to the wok.

Braise

Once boiling, braise the bok choy for about 2 minutes, then add salt and MSG.

Thicken

Dilute the wet cornstarch, pour the thickening sauce into the wok while rotating the pan, drizzle with chicken fat, and wipe the edges of the wok clean.