Oyster Sauce Chicken and Bok Choy

Tonight we tried out another recipe from Quick & Easy Enjoy Chinese Cuisine, for Oyster Sauce Chicken. And more notably, we harvested the first of the Bok Choy from our garden and used it. It's looking like we may have missed the optimal window for our Bok Choy, as it's gone to flower... but still tasted great. I really think one of the hardest things about growing your own food is knowing just when to harvest - particularly with the cabbage family (cauliflower, broccoli, etc.). That, and slugs.

Oyster Sauce Chicken
2 lbs chicken pieces
1 Tbspn soy sauce
1 clove garlic, minced
1 tspn minced ginger root
2 Tbspn vegetable oil
3 Tbspn oyster sauce
1 Tbspn mirin
1/2 tspn salt
1 cup water
1 tspn sesame seed oil
2 Tbspn cornstarch in 1 tspn water

Cut chicken into parts. Combine chicken with soy sauce, garlic and ginger and set aside for 1/2 hour. Heat wok on high heat and add vegetable oil. Lightly brown chicken on high heat, then drain excess oil from wok. Add oyster sauce, mirin, salt, and water. Cover, bring to a boil and then turn the temperature down to low. Cook 15-20 minutes. Turn temperature back up to high, add sesame seed oil and cornstarch mixture, and cook until sauce becomes a medium thick gravy.