1
Add 400g water, 300g rice, and a pinch of salt to a rice cooker. Select white rice setting and begin cooking.
2
Prep while rice cooks: slice the chicken breast crosswise against the grain into thin strips and bite-sized pieces.
3
Cut oyster mushrooms into bite-sized pieces, about 10-12 pieces total.
4
Quarter the baby bok choy pieces and pat dry with paper towels to prevent splattering.
5
Grate 1.5 inches of fresh ginger using a microplane and mince or have ready 5 cloves of garlic.
6
Remove the green tops of scallions and chop the white and light green parts into ½-inch pieces.
7
Whisk together the sauce ingredients in a bowl: 25g soy sauce, 5g sesame oil, 25g oyster sauce, 25g mirin, 50g chicken stock, and 5g corn starch until cornstarch is fully dissolved.
8
Preheat wok over medium-high to high heat until smoking.
9
Add about 1.5 tbsp of oil to the hot wok, then add chicken and a pinch of salt. Spread the chicken to maximize surface contact with the wok. Let it sit without moving for 60-90 seconds.
10
Loosen the chicken with a wooden spoon and continue cooking until it reaches about 65-70% doneness. Transfer to a bowl.
11
Wipe out the wok quickly with a damp paper towel and return to heat. Add about 1.5 tbsp oil, then add mushrooms and a pinch of salt.
12
Stir-fry mushrooms for 60-90 seconds until they begin to brown and have released most of their moisture. Add to the chicken bowl.
13
Return wok to heat and add a small amount of oil. Add bok choy and a pinch of salt.
14
Toss and stir-fry for 1-2 minutes until the leaves are wilted but the bottoms still have a slight crunch. Add to the chicken and mushroom bowl.
15
Return wok to heat and add a small amount of oil. Add the scallion pieces, ginger, and garlic. Toss quickly until scallions begin to char, keeping everything moving to prevent the garlic from burning.
16
Pour the prepared sauce around the edges of the wok in a swirling motion. Allow it to sear briefly on the hot wok surface to develop flavor.
17
Return all the chicken, mushrooms, and bok choy to the wok. Toss to combine and warm through. If the sauce is too thick, thin it slightly with a bit more chicken stock.
18
Divide the cooked rice between two plates. Top each with the chicken and vegetable stir-fry mixture, including the sauce.
PrimedTableBETA
