Cooking with Bruce: Chicken and bok choy

I did promise a couple of cooking with Bruce episodes this weekend, so here's the first. This pretty much follows a Cuisine recipe, although I've trimmed some of the timings and style.

2 chicken breasts, chopped reasonably small (1-2cm squares)

Stock
150ml light soy sauce
150ml dark soy sauce
200ml rice wine
3 spring onions chopped quite fine
5cm piece of ginger peeled and grated fine
2 cloves garlic, chopped fine
bit of grated mandarin peel
2 star anise
1 cinnamon stick (or 1tsp ground)
150gm rock sugar/brown sugar

Bok Choy
2 bok choy
2T oyster sauce
1T peanut oil

Put all Stock ingredients in large frypan with some water (I didn't use much, as I wanted a thick sticky sauce), bring to the boil and simmer for 15mins.
Dump the chicken pieces in and top up with water to cover the chicken. Simmer for 20-30mins, I used a reasonable hot simmer (if that makes sense) to keep it thick and cooked properly.

While that's cooking, cook some rice and as it's finishing (I use the 1c rice, 2c + water, bring to boil, turn off heat and leave covered for 10 mins method), add the chopped bok choy. Heat the oyster sauce, peanut oil so they mix, then add some coriander and chilli in there and dribble over the rice/bok choy mix on a plate.
Serve chicken over the rice and dribble any remaining juice over it (after removing the cinnamon stick and star anise).

As you'll see, its a quicker recipe than Cuisine, and probably lacks a bit of their subtlety. However it can be cooked in 40-45mins, works well with fish.

B