Servings: 2

4 Chicken thighs cut into chunks 4 Chicken thighs cut into chunks
2 cloves of garlic minced 2 cloves of garlic minced
4cm piece of ginger grated finely 4cm piece of ginger grated finely
2 spring onions finely sliced 2 spring onions finely sliced
3 bok choy chopped 3 bok choy chopped
Enoki mushrooms Enoki mushrooms
Sesame oil Sesame oil
Light soy sauce or tamari Light soy sauce or tamari
Chinese cooking wine Chinese cooking wine
Ketchup manis Ketchup manis
Chicken broth Chicken broth
Dried shallots Dried shallots

Wash bok choy and mushrooms and place in a steamer with bok choy on the bottom.
Boil the kettle.
Fry chicken with garlic and ginger with a splash of sesame oil on medium heat (don’t brown the chicken).
Put broth into a pot and bring to the boil. Add in a splash of soy/tamari and the cooking wine (to taste).
Once the chicken is cooked, steam the vegetables for 1 minute.
Place vegetables into bowls and top with chicken.
Pour over stock.
Top with spring onion and shallots.
Drizzle a little ketchup mannis and chilli oil.