Ingredients
- 2 bunches of pokcoy (bok choy)
- 100 grams of ground chicken
- 3 cloves of garlic
- 5 green bird’s eye chilies
- 1 tablespoon of soy sauce (Banggo brand preferred)
- 1 tablespoon of cornstarch (dissolved in water)
- 1 packet of chicken bouillon powder (to taste)
- 3 tablespoons of oil for sautéing
Instructions
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Begin by rinsing the pokcoy thoroughly and cutting it into manageable pieces. Bring a pot of water to a boil, then blanch the pokcoy in the boiling water until it wilts. Remove the pokcoy and transfer it to an ice bath to stop the cooking process. Drain and set aside.
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Finely chop the garlic and green chilies. Set aside. Also, prepare the ground chicken by chopping it into smaller bits if needed.
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Heat 3 tablespoons of oil in a pan over medium heat. Once hot, add the garlic and ground chicken, cooking until the chicken is browned and the garlic is fragrant.
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Add the chopped chilies, soy sauce, and chicken bouillon powder to the pan. Pour in a little water and stir well to combine. Cook briefly until the flavors meld and the water has reduced.
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Stir in the dissolved cornstarch and mix until the sauce thickens and becomes glossy. Adjust seasoning to taste if necessary.
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Arrange the blanched pokcoy on a serving plate and pour the garlic chicken mixture over the top. Serve immediately and enjoy your delicious Pokcoy with Garlic Chicken!
This dish is perfect as a side or a light main course, combining tender pokcoy with a flavorful garlic chicken sauce.