Sunday, January 31, 2010

Chicken Rice and Oyster Sauce Bak Choy in Garlic Oil

The kids had to attend Chinese lessons this afternoon, and hence, it was a good time for me to drop by the Asian Mart. I saw this packet of Bak Choy (小白菜) and thought it would be the perfect vegetable to go with our dinner this evening ... Chicken Rice.

I would usually blanch the Bak Choy and pour some sesame oil and oyster sauce over them. But thanks to NoobCook, I decided to use a different sauce ... Garlic Oil and Oyster Sauce Bak Choy!

Garlic Oil

  • Heat up 3 tablespoons of vegetable oil in a pan.
  • Finely chopped 8 cloves of garlic.
  • Fry the chopped garlic till light brown.
  • Remove the pan from the heat immediately when the garlic starts to turn a light brown. The garlic will continue to cook in the hot oil. Take care not to burn the garlic.

Oyster Sauce Mixture

  • 1 tablespoon of oyster sauce
  • 1 tablespoon of hot water
  • 1/2 tsp Sugar
  • 1 tsp Garlic Oil

Pour the garlic oil over the blanched Bak Choy, followed by the Oyster Sauce Mixture. Mix well and serve. I cut the stalks of Bak Choy into halves, as it is easier for the kids to eat. I like my vegetables to be crunchy, but the kids find it difficult to chew. Hence I blanched the vegetables longer to soften them. It still tastes great with this sauce! Most importantly, the kids love it and it goes well with my dinner ... Chicken Rice!

Oh, how I miss the Chicken Rice back home. I have been relying on the packets of Chicken Rice premix, and sadly, I am down to my second last pack! Chicken Rice is definitely on my "To Eat" list when we return home for visit this June!

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