Ingredients:

• 450 g Chicken – cleaned and quartered
• 2.5 tbsp – Peanut oil
• 6 – thin slices young Ginger
• 90 g – Chinese Mustard greens (choy sum)
• 10 Cloves – Garlic
• 10 – Shallots
• For Sauce:
• 1.5 tbsp – Oyster sauce
• 1.5 tsp – dark soya sauce
• 2 tsp – Chinese yellow wine.
• 1 tsp – light soya sauce
• Pepper – 1/2 tsp
• 1/2 cup – Chicken stock

Method:

1. Dry the cleaned and chopped chicken. Keep aside.
2. Place a clay pot over high heat and add oil.
3. When the oil smokes, add ginger, garlic and shallots
4. Stir fry with a pair of chopsticks for a minute.
5. Add chicken and stir fry for about 2 to 3 mins, till the chicken turn slightly brown
6. Add oyster sauce and dark soya sauce and stir fry for a while.
7. Add the remaining sauce ingredients. Cover with the lid and boil over high heat for about 8 mins
8. Wash choy sum, and cut off the root end and cut into finger lengths.
9. Remove lid of the clay pot, sprinkle some pepper and place the choy sum over the top
10. Cover and cook for a further 2 to 3 minutes.

Recipe courtesy of Asian Recipes