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Steamed Kung Pao Chicken with Bok Choy
Steamed Kung Pao Chicken with Bok Choy -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb kung pao chicken
- 1 cup soy sauce
- 3 cloves garlic
- 1 tsp fresh ginger
- 1/2 cup scallions
- 1 tbsp toasted sesame oil
- 2 tsp Shaoxing wine
- to taste flaky salt
Method
Step by step
- Pat the kung pao chicken dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the kung pao chicken, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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