Protein Swap | Goodfood Travels: Hong Kong Char Siu Chicken
with Baby Bok Choy
Cooking time
30 minutes
Servings
2/4
Calories
650 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Hong Kong, a centre of Cantonese cooking, where barbecued meat called char siu hangs in shop windows. We’re recreating those salty, sweet flavours, and baking them right into chicken.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 3 Garlic cloves
- 340g Baby bok choy
- 160g Jasmine rice
- 20g Brown sugar
- 30ml Oyster sauce
- 30ml Rice vinegar
- 30ml Soy sauce (low sodium)
- 30ml Hoisin sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Oysters • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium baking dish
Medium pot
Oil
Salt
Total Fat
8 g
Saturated Fat
2 g
Sodium
2230 mg
Total Carb
95 g
Sugars
25 g
Protein
48 g
Fibre
2 g
Preparation
MIse en place
- Preheat the oven to 450°F.
- Mince the garlic.
- Remove the root ends of the bok choy; halve lengthwise (quarter if large).
- In a small bowl, combine ½ the hoisin and 2 tbsp water (double for 4 portions).
- Pat the chicken dry.
- In a medium bowl, combine the soy sauce, oyster sauce, vinegar, brown sugar, spices and remaining hoisin. Add the chicken; toss well.
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the chicken
- Transfer the chicken* and sauce to a medium baking dish.
- Roast, flipping and basting the chicken with the sauce halfway, 20 to 24 min., until cooked through.
Sauté the bok choy
- In a large pan, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bok choy and hoisin-water mixture. Sauté, 2 to 3 min., until wilted.
Plate your dish
- Divide the rice, bok choy and chicken between your plates.
- Spoon any remaining sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
