What I love about pseudo Chinese food is that it's sooo easy to make! why I say pseudo is because Teriyaki is actually a Japanese sauce or preparation but what i tend to do is give all these sauces some sort of Indian "masala" twist and put it under the Chinese banner. This may sound really horrendous to some of you, but I don't mind mixing and matching my Indian-South East Asian and doing it with pride. Why I love Oriental food is that (1) it's really easy to make (2) I can make it with a few easy steps and (3) it looks like I've totally cooked up an international meal!
The Teriyaki sauce I've used is Kikkoman's Teriyaki with Garlic sauce. It's really quite delicious.
Ingredients:
400gm Chicken boiled in 4 cups of water with 1 tbsp ginger garlic paste, 1 tsp green chilli paste and a pinch of salt
1 bunch Bok Choi
400gm Mushrooms cleaned and chopped into quarters
2 cloves Garlic
3 tbsp Teriyaki Sauce
1 tbsp vegetable oil
Method:
- Take out the boiled chicken pieces from the stock and strain the stock so that it has no sediment
- Mix the teriyaki sauce in the chicken pieces so that it gets a chance to absorb the flavours a little bit and keep aside
- Clean and separate out the bok choi and cut out the bottom root part (maybe 1/2 an inch from the bottom)
- Take oil in a wok and saute the garlic
- Once the garlic starts to turn slightly brown, then add the mushrooms and saute for 2 minutes
- Add the chicken pieces with the teriyaki sauce and stir for another 30 seconds
- Add the stock and mix everything together
- Bring to a boil, switch the flame off and Add the bok choi just before serving. If you are making this in the morning to be re-heated and eaten in the evening, then add the bok choi in the evening Otherwise it will wilt and become very unappetizing.
Enjoy!
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