Ingredients
- 1/4 teaspoon Chinese five-spice
- 750 g (1 lb 10 oz) boneless, skinless chicken thighs, halved
- 2 tablespoons peanut oil
- 1 tablespoon fresh ginger, cut into matchsticks
- 1 teaspoon sichuan peppercorns, crushed
- 1 teaspoon chilli bean paste (toban djan)
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine
- 250 g (9 oz/1 1/4 cups) jasmine rice
- 600 g (1 lb 5 oz) baby bok choy (pak choy), leaves separated
Method
1. Sprinkle the five-spice powder over the halved chicken fillets. Heat a wok until very hot, add half the oil and swirl to coat the side. Add the chicken pieces and cook for 2 minutes each side, or until browned. Remove from the wok.
2. Reduce the heat to medium. Add the ginger to the wok and cook for 30 seconds. Add the crushed sichuan peppercorns and chilli bean paste. Return the chicken pieces to the wok, add the soy sauce, wine and 125 ml (4 fl oz/1/2 cup) water, then simmer for 15-20 minutes, or until the chicken is cooked through.
3. Meanwhile, bring a saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
4. Heat the remaining peanut oil in a saucepan. Add the baby bok choy and toss gently for 1 minute, or until the leaves wilt and the stems are tender. Serve with the chicken and rice.
