Serving
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Chicken with Choy
Thai - California
Serves
Effort:
Sched:
DoAhead:  		 2 main  
***
45 min
Prep		 A delicious recipe where you can use just about whatever Choy you have on hand. The lime juice gives it lightness and brightness. I call this "Thai - California" because I composed it from several Thai recipes. The Choy used in the photo is a small, elongated form of bok choy (here in Los Angeles we have a dozen types sizes and shapes to chose from).





12
-----
2
1/4
1/8
1
1/2
-----
10
2
1/3
1
1/3
1
2
----- 		oz
---
cl
c
t
T
T
---
oz

in
T
c
T
T
--- 		Chicken meat (1)
-- Marinade
Garlic
Cilantro Stems (2)
Black Pepper
Fish Sauce
Soy Sauce, light
---------
Choy (3)
Red Chili (4)
Ginger fresh
Oil
Stock
Fish Sauce
Lime Juice
-- Serve with --
Jasmine rice,
    Prep   -   (30 min - 20 min work)
  1. Cut CHICKEN into bite size pieces about 1/4 inch thick.
  2. Crush GARLIC and chop small. Chop CILANTRO STEMS small (Note 2). Pound together in a mortar with Black Pepper.
  3. Massage all Marinade Items into Chicken and set aside for at least 20 minutes.
  4. Separate CHOY leaves and tender tips from the stems (if needed - see Note-3). Slice stems diagonally, size depending on thickness. Cut or tear leaves into convenient strips. Keep separate.
  5. Seed CHILIS and slice thin.
  6. Slice GINGER very thin, then cut slices into thin slivers.
  7. Squeeze LIME JUICE.
    8. Run   -   (15 min)
  8. In a wok or spacious sauté pan heat OIL and fry Ginger until aromatic, then stir in Chicken (with any extra marinade) and fry stirring until chicken has lost its raw color, any exuded liquid has evaporated and it is cooked nearly through.
  9. Stir in Choy Stems (if separate - see Note-3 and fry them stirring for from 1 minute to 3 minutes depending on thickness.
  10. Stir in Choy Leaves until coated with oil, then stir in Stock and Fish Sauce, bring to a boil and simmer covered, stirring just once or twice for as long as it takes for your choy stems to be crisp tender (1 to 3 minutes).
  11. Stir in Chilis until well distributed, then stir in Lime Juice and immediately take off the heat.
  12. Serve with plenty of steamed Jasmine rice. I sometimes like some Chili Vinegar Sauce to hot it up a bit, but for most people the red chilis will be enough.
NOTES:
  1. Chicken:   Weight is for skinless boneless. I use thigh meat which is closer to ethnic chickens than the cardboard breasts of our factory chickens. Skinless boneless leg meat is now available economically and also works well.
  2. Cilantro Stems:   Actually, this should be about 2 T of Cilantro Roots, but you're unlikely to have those on hand, so we use stems (no leaves).
  3. Choy:   Most varieties of choy can be used, though some will need the stems cooked longer than others. For a tender choy like Taiwan Bok Choy or Sher Li Hon you need not separate the leaves from the stems. For details see our Asian Mustard, Cabbage & Turnip Greens page.
  4. Chilis:   Around here we all use Fresnos, but Holland Red or similar will do fine. Two Fresnos will make this dish just a little spicy. For details see our Chili Page.
  5. Chili Vinegar Sauce:   An indispensable Thai table condiment. Recipe. .
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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