Gluten free chicken and pak choi in oyster sauce

Chicken & Pak Choi in Oyster Sauce

I was out shopping in Central London a few days ago and decided to stop by China Town to stock up on rice noodles. To my surprise, the Chinese supermarket New Loon Moon suddenly has a tonne of new gluten free products I’ve never seen before! Thick soy sauce, teriyaki sauce, hoi sin sauce, oyster sauce, Etc.

I always tell everyone to shop in Asian instead of ‘normal’ supermarkets for things like gluten free soy sauce. They tend to have some naturally gluten free ones that are generally better, less expensive and often come in much larger bottles. However now, with the amount of products I found this time (all clearly labelled gluten free as well), this couldn’t be more true than ever.

I went a bit crazy and bought a bunch of them. Naturally I came home wanting to cook Chinese food so I made gluten free chicken and pak choi in Oyster sauce using these products:

Lee Kum Kee Gluten Free Oyster Sauce:

Ayam Gluten Free Thick Soy Sauce:

If you’re short on time (or can’t be bothered lol), you can skip the blanched garlic bulb (and just add a bit more than 4 finely chopped garlic cloves instead), but it’s really worth it if you do.

Ingredients

  • 400g chicken thigh (or pork)
  • 1 pak choi
  • 1 medium onion
  • 1 cup julienned ginger
  • 5 spring onions
  • 4  garlic cloves
  • 1 whole garlic bulb (to blanch)
  • 1 or 2 fresh red chillies (optional / to taste)
  • Olive oil (or cooking oil of your choice)

Marinade:

  • 2 Tbsp sherry vinegar
  • 1/8 cup corn flour
  • 1 Tbsp thick soy sauce (I used Ayam)
  • 1 Tbsp olive oil
  • Black pepper (generous amount)
  • Salt
  • 1 tbsp sugar or 2 Tbsp apple juice or 1 Tbsp honey

Sauce:

  • 3 Tbsp oyster sauce (I used Lee Kum Kee)
  • 1 Tbsp thick soy sauce (I used Ayam)
  • 1 Tbsp fish sauce

Directions

  1. Dice and marinate the chicken for 30 mins (or as long as you can).
  2. Meanwhile, slice the pak choi, onion and spring onions, finely chop 4 garlic cloves and chillies and cut the ginger into juliennes (1 cup worth).
  3. Blanch a whole garlic bulb. To do so, put some water to boil in a pan and peel all the cloves of 1 garlic bulb. As the water reaches boiling point, add the cloves and cook for 2 to 3 minutes. Drain them and immediately run them under cold water until they have completely cooled down.
  4. Add a bit of oil in a wok (or sauté pan/skillet) and turn the heat up to medium/high. Add the marinated chicken and fry until cooked through. Turn the heat down to medium/low, add the onion and ginger and fry for a few minutes, until the onion softens up. Add the finely chopped garlic, pak choi, spring onions, chillies and blanched garlic. Fry for a couple of minutes.
  5. Add the sauce ingredients and carry on cooking for a couple of minutes.

Enjoy!

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