6 boneless and skinless chicken thighs, cut into
2-inch cubes
Pinch salt
Freshly ground white pepper
1 tablespoon cornstarch
Sauce:
1/2 cup vegetable stock
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 heaping teaspoon Guilin chili sauce
Stir-Fry:
1 tablespoon peanut oil
1-inch piece fresh ginger, peeled and thinly
sliced into coins
1 tablespoon Shaohsing rice wine
4 fresh shiitake mushrooms, sliced
4 baby bok choy, white parts cut into 1-inch
pieces leaving green parts whole
2 large scallions, thinly sliced
Directions
For the chicken: In a large bowl, sprinkle the
chicken with salt and pepper. Add the cornstarch and toss to coat.
For the sauce: In another smaller bowl, combine
the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and
set aside.
For the stir-fry: Heat a wok over high heat and,
when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry
for a few seconds. Then add the chicken, let settle for 1 minute, and then
stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice
wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a
boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in
the bok choy leaves and cook for another minute. Remove from the heat and stir
in half the scallions. Transfer to a serving dish, garnish with the remaining
scallions and serve immediately.
