Sunday, August 23, 2015

Bok Choy Gai See Tong for #SundaySupper

This month's Sunday Supper is being hosted by Amy of Kimchi Mom.  Amy is Korean American and trying to walk in her Mom's big shoes and prepare home cooked meals for her 2 children each night. Those of us with children know that this is often more easier said than done, especially when they start getting involved in extracurricular activities which never, ever seem to coincide time wise.

It is no surprise that Amy chose Asian Cuisine for her theme this month.  This is right up my alley since I have an Asian daughter and half Asian grand-daughter.  I try to cook them meals that will help alleviate some of the home sickness my daughter sometimes has.

After having Tingting for 8 years I have learned a few things.  First and foremost, the food that we consider Chinese....the stuff in tons of gravy and sweet and sour sauces....isn't the Chinese food that she grew up loving and longing for today.  It is a very Americanized version, still good mind you, just not what she is pining away for.  Then I discovered a cookbook called "My Grandmother's Chinese Kitchen by Eileen Yin-Fei Lo.  The first meal I made for Tingting from this cookbook made her eyes light up and she said "this is just like my grandma's".  My heart sang and I knew that when my daughter started longing for her roots I would be able to soothe her, even if just a little bit, with a recipe from this book.

I decided to make Bok Choy and Shredded Chicken Soup.  Soup is eaten frequently in China so while Tingting loves our Chicken Noodle Soup and Beef Vegetable Soup, I wanted to surprise her with a more familiar version of Chicken Vegetable Soup.  She was very surprised because this soup was delicious and she was unable to come over the day I made it.  When she came over the next day it was G O N E, gone.  Don't worry Tingting, this easy and delicious soup will be making many more appearances.

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Bok Choy Gai See Tong
very slightly adapted from My Grandmother's Chinese Kitchen

1 T. Oyster Sauce
1 1/2 t. Tamari Soy Sauce
1 T. gin
1 t. dark sesame oil
1 t. sugar
2 t. cornstarch
1/2 lb. chicken cutlets, cut into julienne slices
4 c. chicken stock
1 slice ginger, 1/2" thick, peeled and smashed
1 1/2 lbs. Bok Choy, washed, dried and cut on the diagonal in 1/2" pieces, stalks and leaves separated.
2 green onions, white and light green sections thinly sliced

Place oyster sauce, soy sauce, gin, sesame oil, sugar and cornstarch in a sealable plastic bag and shake to combine.  Add chicken, toss to coat, press out the air from the bag and let chicken marinate in the refrigerator for 20 minutes.

Place chicken stock and ginger into a large pot, cover and bring to a boil.  Add the bok choy stalks, return to a boil, reduce heat to medium and cook for 5 minutes or until the stalks are tender.  Raise the heat back to high and add the bok choy leaves, immerse thoroughly, stir and return to a boil. Reduce heat and cook for a few minutes until leaves are tender.  Raise heat to high, add the chicken and marinade, stir to mix thoroughly and return to a boil for 1 minute. Stir in the green onions and serve.  Print Recipe

Here are what the others brought to our Asian Table this week.

Small Bites
Soupy Goodness
Big Plates
On the Lighter Side
Cheers!
Oodles of Noodles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.


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21 comments:

  1. This soup sounds so tasty! I love your story and think it's wonderful you have brought authentic Chinese food into your home for your daughter, so sweet!

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  2. How wonderful that you found a cookbook that shares authentic Chinese recipes! I bet Tingting will love this soup---I would, too :)

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    1. Yes, I definitely have to make this one again so she can try it.

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  3. Delicious, Wendy! I'm glad that you found a cookbook with recipes to help Tingting when she gets homesick. I call that a big win-win since the whole family gets to enjoy them too. Hope you are having the happiest of birthdays today, my friend!

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  4. So sweet. :) Thanks for sharing!
    P.S. Happy birthday!

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  5. Fantastic soup and how lucky you are to have first hand Chinese inspiration right in the family.

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  6. I really need to venture out more with my soups! Thanks for the inspiration! Happy Birthday Friend!

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  7. Ohhhh yum! It's a rainy day here in Sydney and I would love to have a bowl of this comforting soup!

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    Replies
    1. It's a perfect recipe Manu, easy peasy and delicious.

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  8. Looks good! I am always looking for ideas to use baby bok choy as when I buy the really good looking ones they come in a huge bag and I prefer eating them fresh. Ths gives me yet another idea.

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  9. This sounds great on a cool Fall evening!

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    Replies
    1. Yes, Sarah, and it appears Fall has hit here in Michigan the past few days.

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