Tim’s Bittman Chinese Chicken with Bok Choy

It has been a while, since I updated the blog. This does not mean that we have not been eating! On the contrary, Tim’s steaming chicken is now a classic in our household.

A quick review of the ingredients: 2 T Tamari, 1T Ginger, 1/2 c grapeseed oil, 1/4 c chopped scallion, 2 chicken breasts and pak choi (Tim uses bok choi).

Ingredients for the dish
Ingredients for the Bittman chinese chicken with bok choi.

The preparation is straightforward. Preferably, you start with the sauce the night before, but a last minute job does the trick. Just combine tamari, the grated ginger, the chopped scallions and the oil and let it sit until the chicken is ready.

The tamari, ginger and scallion sauce.
The tamari, ginger and scallion sauce.

Now, cut the chicken breasts in halves (lengthwise) and place them in the steamer.

The chicken in the bamboo steamer.
The chicken in the bamboo steamer.

On the second level of the steamer you place the pak choi.

The pak choi in the second level l of the steamer.
The pak choi in the second level l of the steamer.

The chicken should cook in 15 minutes  (check before serving) and dinner is ready.

The Bittman chinese chicken with pak choi.
The Bittman chinese chicken with pak choi.