Last night I was missing the salt & pepper shrimp and fish of the Chinese places in the bay area, so I decided that I'd try and approximate some of the flavors with chicken. It worked out.
A note on this: I grind my own rice flour. If you don't have grain mill, sometimes you can find rice flour at the store; I'm pretty sure Mustard Seed carries it. Its often in the "gluten-free" section. Cornstarch will do in a pinch, but its not quite the same. I serve it with plain white rice. I'm not including that recipe (unless someone really needs it).
Ingredients:
2-2.5 lbs chicken breasts, sliced thin
1 cup rice flour
2 teaspoons fresh ground pepper
1 1/2 teaspoons salt
1 1/2 teaspoons five-spice powder (available in the Asian food section of the grocer; next time I'll grind my own, but star anise and Szechuan peppercorns aren't easy to find in Merrill)
1 head Bok Choy, chop stems 1/4" thick, chop leaves roughly
1 large onion, sliced
1 bunch green onions, chopped into 1/2 inch pieces
2-3 tbs soy sauce
2-3 tbs rice wine (sake)
oil
Put the rice flour, pepper, salt, and five spice powder in a bowl and stir to combine. Put chicken breast pieces in mixture, toss/stir until all pieces are thoroughly coated.
Heat about 3-4 tbs oil (I use mild olive oil with a little bit of sesame oil, but really, its up to you) over high heat until the smoke point. Put a handful of the coated chicken in it and toss/stir until golden brown, then remove to a plate lined with a paper towel. Repeat until all the chicken is cooked, adding oil if necessary.
Keeping the heat high, put the onion in the remaining oil, and add the chicken back in. Stir until tender, 3-4 minutes.
Add the bok choy, stir for two more minutes, add the green onion, stir for two more minutes until everything is tender.
Add the soy sauce and rice wine and stir quickly, making sure everything is coated. Serve!
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