MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Chop Suey
 Categories: Poultry, Vegetables, Sauces
      Yield: 2 servings

      2 md Skinned/boned chicken thighs
  1 1/2 lb Bok choy; washed, in 1/8ths
           - lengthwise, then in 3" to
           - 4" ribbons crosswise
      2 tb Oil
  1 1/2 tb Oyster sauce
      1 ts Sugar
      1 tb Corn starch; mixed with:
      2 tb Water
      1 ts Toasted sesame oil
           Salt & white pepper

  In two cups of boiling water, simmer the chicken for 30 minutes.
  Remove chicken from the water, and let cool. Reserve the stock. When
  the chicken is cool enough to handle, remove the meat, chop and set
  aside; discard the skin and bones.

  Put the vegetable oil in a large, wide skillet set over high heat.
  When it is hot, add the bok choy, and cook for 1 minute, stirring
  constantly. Then add half the reserved stock to the pan, and cover;
  cook until the bok choy is crisp but still tender, about 2 minutes.
  Remove the cover, and continue cooking until the liquid evaporates and
  the bok choy browns a bit, 5 to 6 minutes. Transfer to a plate.

  Add the remaining stock and the chicken to the pan set over high heat.
  Heat the chicken through, then add the oyster sauce, sugar, corn
  starch slurry, sesame oil, and reserved bok choy; season to taste.
  Toss to combine, and serve immediately over rice.

  Recipe from: China Cafe

  Adapted by: Mark Bittman

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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