Stir-Fried Chicken and Bok Choy with Spicy Shrimp Paste

Sautéed Chicken and Bok Choy with Shrimp Paste

Ingredients:

• 250 grams chicken fillet, cut into small pieces
• 500 grams bok choy, cut into small pieces (separate the leaves and stems)
• 10 bird’s eye chilies
• 2 tablespoons fried garlic
• 1 teaspoon shrimp paste (terasi), cooked
• Salt, to taste
• Oil for sautéing
• Water, as needed (approximately 100 ml)

Instructions:

1. Prepare the Spice Paste:

   • Blend the bird’s eye chilies, fried garlic, and cooked shrimp paste into a smooth paste.

2. Cook the Chicken:

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   • Heat oil in a pan over medium heat. Add the chicken fillet pieces and cook until they are fully cooked through.

3. Sauté the Spice Paste:

   • Add the blended spice paste to the pan and sauté until it becomes fragrant.

4. Cook the Bok Choy Stems:

   • Add the bok choy stems to the pan. Pour in the water and let the stems cook until they begin to wilt.

5. Season and Cook the Bok Choy Leaves:

   • Sprinkle in the salt to taste. Add the bok choy leaves, stir, and let them cook briefly until they start to wilt.

6. Final Touches:

   • Remove the pan from heat and transfer the dish to a serving plate.
   • Optionally, garnish with additional fried garlic on top for an extra crunch and flavor.

Serving Suggestions:

Serve this delightful sautéed chicken and bok choy dish as a main course with steamed rice for a complete and satisfying meal. The combination of tender chicken, crisp bok choy, and the savory kick from the shrimp paste creates a harmonious blend of flavors that is sure to please.

Enjoy your meal and happy cooking!