Dish of Chicken with Choy
(click to enlarge)

Chicken with Choy


Thai - California
Makes:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
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.




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 (3)
Soy Sauce
---------
Choy (4)
Red Chili (5)
Ginger fresh
Oil
Stock
Fish Sauce (3)
Lime Juice
-- Serve with --
Jasmine rice
Chili Vinegar (6)
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 (see Cilantro Stems). Mix both with Black Pepper and pound to a paste in a mortar.
  3. Mix all Marinade Items and massage into Chicken. Set aside for at least 20 minutes.
  4. Separate CHOY leaves and tender tips from the stems (if needed - see Choy). 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.
Run   -   (15 min)
  1. In a wok or spacious sauté pan heat OIL and fry Ginger until aromatic. 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.
  2. Stir in Choy Stems (if separate - see Choy and fry stirring for 1 minute to 3 minutes depending on thickness.
  3. 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).
  4. Stir in Chilis until well distributed, then stir in Lime Juice and immediately take off the heat.
  5. Serve with plenty of steamed Jasmine rice. I like Chili Vinegar Sauce on the side.
NOTES:

  1. Chicken:

      Weight is for skinless boneless. I use thigh and leg 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. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  4. 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. The Choy used in the photo example is a small, elongated form of bok choy (here in Los Angeles we have a dozen types, sizes and shapes to chose from). For details see our Asian Mustard, Cabbage & Turnip Greens page.

  5. Red Chilis:

      Around here we all use Red Fresnos, but Holland Red or similar will do fine. Two Fresnos will make this dish just a little spicy. For details see our Thai Chilis page.

  6. Chili Vinegar Sauce:

      An indispensable Thai table condiment - easy to make by our recipe Chili Vinegar Sauce.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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