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Chicken and baby bok choy parcels
Chicken and baby bok choy parcels
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Delicious Asian-inspired chicken and rice parcels with bok choy.
Ingredients:
  • 200.00 gm white long-grain rice
  • 2 tsp sesame oil
  • 500g lean chicken breast mince
  • 1 small red capsicum, finely chopped
  • 3 green onions, thinly sliced
  • 1 garlic clove, crushed
  • 227g can sliced water chestnuts, drained, chopped
  • 76.25 gm oyster sauce
  • 4 bunches baby bok choy, washed, dried
  • 65.63 gm soy sauce
Instructions:
  • In a saucepan over high heat, bring 6 cups of cold water to a boil. Add rice and cook until tender, about 10 to 12 minutes. Drain excess water.
  • Heat up a teaspoon of oil in a non-stick frying pan over high heat. Add the mince and cook for 1 minute, breaking it up with a wooden spoon until it changes color. Remove from heat.
  • Combine the vibrant capsicum, onions, garlic, water chestnuts, and 1 tablespoon of savory oyster sauce in the pan and stir until well mixed.
  • Expose the center of the bok choy leaves. Fill each bok choy with one-quarter of the mince mixture, packing it firmly. Tie each filled bok choy with kitchen string at the leaf end before repeating the process with the remaining bok choy and mince mixture.
  • Set up a large bamboo steamer over simmering water in a wok or large saucepan. Place the bok choy parcels inside, cover with the lid, and steam for 12 to 15 minutes until the bok choy is tender.
  • Mix soy sauce, the rest of the oil, and the remaining oyster sauce in a microwave-safe jug. Heat on high for 1 minute or until warm. Drizzle parcels with the sauce and serve with rice.

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