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INFINITY SZECHUAN CHICKEN

• Baby Bok Choy
• Chinese green Bok Choy
• 2 chicken breasts sliced in small pieces
• Duck soy sauce
• Oyster soy sauce
• Chinese cooking wine
• Celery salt
• Black pepper
• Chicken stock
• Corn starch
• 1 tbsp butter
• 1 1/2 tbsp Olive oil

In a large sauce pan melt the butter with 1 tbsp of olive oil. Add 1/8 cup of Chinese cooking wine. Add 1 tbsp of soy sauce and ¼ cup of chicken stock. Mix all the ingredients and add the chicken pieces. Add celery salt, salt & pepper to taste. Cook for a few minutes until the pieces are well done. Add 1 more tsp of duck soy sauce and of oyster sauce. Add 1/8 cup more of cooking wine. Simmer over low heat for a few minutes.

In the mean time in a large wok add 1/8 cup of Chinese cooking wine, the Bok Choy, 1 tsp of pepper, ½ tbsp of extra virgin olive oil and let it cook for a few minutes until the vegetables become tender. Add ¼ cup of chicken stock and 1 tsp of corn starch. Mix well and cook for a couple of minutes more until the liquid thickens.

Serve the Bok Choy over a large plate and then add the chicken on top of it. Finish with some cracked pepper.

This recipe goes well with an appetizer of cold cuts and veggies. Serve and enjoy! Smacznego!