Bok Choy and Steamed Chicken

Bok choy or pak choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe. This group was originally classified as its own species under the name Brassica chinensis by Linnaeus.

What you needfor this top dish:

 For the steamed chicken

• 2½cm piece fresh root ginger, peeled and grated
• 2 tbsp rice wine
• ½ tsp ground Sichuan pepper
• ¼ tsp ground sea salt
• ½ tsp crushed dried chilli flakes
• 400g chicken thighs
• 100g spring onions, two finely sliced and the remainder sliced into 2½cm pieces

For the dressing

• 2 tbsp vegetable oil
• ½ tsp ground Sichuan pepper
• ½ tsp crushed dried chilli flakes
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil

For the stir-fried bok choy

• 2 tbsp arachide oil
• 1 banana shallot, sliced
• 1 garlic clove, sliced
• 20 gr dried baby shrimp
• 1 or 2 bok choy, cut in 1 cm pieces
• 2 tbsp light soy sauce
• 2 tbsp black rice vinegar
• 2 tbsp toasted sesame oil

Method

1. In a bowl, mix the grated ginger, rice wine, ground Sichuan pepper, ground sea salt and crushed dried chillies together. Rub the mixture all over the chicken.
2. Take a ricecooker and fill with water.
3. Take a steamer rack and cover it with bakingpaper. This is meant to save the liquid from the chicken during steaming. 
4. Put on top of the paper the 2½cm pieces of spring onion and place the chicken thighs on top.
5. Close the ricecooker and cook the chicken thighs for 30-40 minutes, or until the chicken is cooked through. Reserve the cooking juices from the dish.
6. For the dressing, heat a wok and add the vegetable oil. In a small heatproof bowl, add the ground Sichuan pepper and chilli flakes. Pour the hot oil over the spices, sizzling them, and then add the soy sauce, rice vinegar and toasted sesame oil. Stir in four tablespoons of the reserved cooking juices. Spoon this sauce over the chicken.
7. For the stir-fried bok choy, heat a wok, once hot, add the oil. Add the shallot, garlic and shrimp and cook for 1-2 minutes. Add the bok choy and cook for a further 2-3 minutes. Add the remaining ingredients and cook for a further 1-2 minutes.
8. To serve, scatter the finely sliced spring onions over the chicken. 
9. Serve with red rice.

Inspired by Ching-He Huang