Bok Choy Chicken
November 7th, 2012Recipes, Asian Recipes, Recipes, Chinese Recipes, Recipes26 CommentsI cook and eat vegetables very often; veggie is a must-have item for a balanced Chinese meal.
However, I seldom post vegetable dishes on Rasa Malaysia, and occasionally readers asked if I could share some vegetable recipes. The truth is—despite the fact that vegetables is a staple in my family—there aren’t that many variations, especially when it comes to Chinese cooking. If you go to a Chinese restaurant, the server would usually recommend two or three types of stir-fry: plain, garlic, or with oyster sauce, and you choose the type of vegetables you like.

So, what I meant to say is, I have shared a few vegetable recipes a few years ago, and that pretty much cover the basics of cooking vegetables. You can refer to the recipes here, here, and here, and change the type of vegetables and ingredients used.
This bok choy chicken is basically chicken stir-fried with bok choy. I had a bunch of bok choy in my fridge last week so I decided to shoot some pictures and share this bok choy chicken recipe with you. I also wanted to reiterate these two cooking techniques when it comes to vegetables:
- Do not kill your vegetables, they are already dead. The vegetables should be just cooked with a crisp texture.
- The color of the cooked vegetables should be green, and not purple, unless you’re making an eggplant dish.

I love the combination of chicken and vegetable, but feel free to use shrimp, fish cake, sliced fish balls, or even fried tofu pieces. If you follow this recipe, you will have a serving of refreshing, crispy, and delicious vegetable stir-fry. What kind of leafy green vegetables do you like?
(Click Page 2 for the Bok Choy Chicken Recipe)
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I love bok choi and kale!
This looks really good and very healthy! I will definitely give it a try since I am looking for healthy recipes
Bok Choy, Gai lan and broccolini (if its considered leafy).
I like them all, but particularly morning glory, a.k.a. Chinese water spinach, or phak boong in Thai.
I like peapod tips and baby bak Choy
Water morning glory, malabar spinach, wild betel and first of all: mustard greens.
Watercress,bok choy,kale,water spinach
Vietnamese spinach soup!
Gai lan & morning glory
napa
Great recipe. It’s kind of how i prepare it at home too, I don’t use starch excessively in cooking. The starch from the chicken marinade, as well as vegetables and the oyster sauce already got the abilities to thicken small amounts of sauces like this:).
Bok Choy and water chestnusts
I am going to make this for my sister who is flying in today!
Baby kailan or kangkong with garlic
Bak choy, baby kailan, kangkong, sawi… Yum
Chinese broccoli/gai lan
All like green leafy veggies but how to cook them as a meal by itself as many avoid carbo in d nite…healthy yet tasty delicious…??? Tq
Broccoli
I know, right? I like to cook vegetables as simply as I can too because I want to maintain their crispness while also not taking away their nutritional value by cooking them to death. Which reminds me, this sentence made me guffaw “Do not kill your vegetables, they are already dead.” I totally get you!
I like to cook bayam merah (red spinach), kai lan, bok choy and kangkung. pretty much on my weekly rotation and I almost always stirfry them with some minced garlic and salt. Fresh and simple.
Kai Lan, Mustard green, I love all veggies except for celery. LOL!
Love Chinese vegetable dishes! Even if there are technically only a few…they are a good few, that do justice to the vegetables!
Some of my favorite greens are bok choy, what we call kang kong (which I think is morning glory), mustard greens (mustasa over here), and maluggay leaves (moringa) :)
bok choi, gai lan, napa cabbage, chard
Asparagus, baby bok choy, green sprouts, Chinese broccoli, broccoli, and many others :)
What type of wine did you use in the sauce? Thanks! Looks declicious…I cannot wait to make this dish (along with several others from your site)!
Shaoxing wine
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