HelloFresh Five Spiced Chicken
with Bok Choy
What are these mysterious 5 spices that so often sneak their way into Chinese cooking? The exact formula can vary from place to place but usually it’s a concoction of star anise, cloves, Chinese cinnamon, fennel seeds and a bit of Sichuan pepper. This dish was actually inspired by a trip to Australia where they tend to use all sorts of Asian flavours in their cooking. We teamed it up with super fresh bok choy, ginger and garlic for a quick burst of flavours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Soy Sauce
(Contains: Cereals containing gluten, Soya)
1
Chinese Rice Vinegar
(Contains: Sulphites)
1
Muscovado Sugar
½
Ginger
2
Garlic Clove
3
British Chicken Thighs
1
Brown Basmati Rice
2
Pak Choi
1
Red Chilli
2
Spring Onion
½
Chinese Five Spice
Utensils
Instructions
Boil a large pot of water with 1/4 tsp of salt for your rice. Wash the rice in a sieve under running water for a minute. Rapidly boil the rice on high heat for 25 mins then drain and put back in the pan. Cover with a tea towel and leave off the heat until the chicken is cooked.
While the rice cooks chop your chicken into bite-sized pieces. Chop the base from the bok choy and chop the bok choy widthways into four. Very finely chop the spring onions into discs, separating the white and green parts. Slice the chilli in half and very thinly chop widthways.
Peel the garlic, crush it under your knife then dice finely. Using the edge of a spoon peel the skin from the ginger. Now either grate the ginger or dice it super finely.
Mix the garlic, ginger, soy sauce, sugar and vinegar in a bowl. Stir in the 5 spice. Add as much of the red chilli as you dare (you can omit it completely for the little ‘uns). Tip this mixture over the chicken and marinate for as long as your hunger allows.
Heat 1 tbsp of oil in a pan on medium-high heat. Once the oil is really hot add in the chicken. Cook for around 8 mins until you have a nice caramelised outside. Tip: The chicken is cooked when it is no longer pink in the middle.
Every 3 mins put 1 tbsp of water into the pan and this will ‘de-glaze’ the pan. That’s chef talk for stripping off the little burnt bits that’ll give your sauce lots of extra taste!
When the chicken is just cooked add in the whites of the spring onions. 30 seconds later add in the bok choy. Stir fry for 2 mins until the bok choy has wilted.
Serve with your brown rice and sprinkle over the greens of the spring onions.
