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

• Lumpia, Baked Filipino Eggroll by Food Done Light
• Crab Ragoon by Recipes Food and Cooking
• Fried Rice by Hezzi-D's Books and Cooks
• Homemade Sushi by The Freshman Cook
• Mango Pudding by Brunch with Joy
• Shrimp Rangoon Egg Rolls with Honey-Soy Dipping Sauce by The Weekend Gourmet
• Thai Style Sliders by Cupcakes & Kale Chips
• Venison Satay with Spicy Peanut Sauce by Grumpy's Honeybunch

Soupy Goodness

• Asam Laksa by Caroline's Cooking
• Bacon Miso Ramen by The Crumby Cupcake
• Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup) by A Day in the Life on the Farm
• Pork Prawn Wonton Soup by Food Lust People Love

Big Plates

• Asian Beef and Green Bean Stir-Fry by Family Foodie
• Banh Mi Hot Dog by Life Tastes Good
• Beef Lo Mein by Cosmopolitan Cornbread
• Cheese Korokke by Manu's Menu
• Chicken Zoodle "Lo Mein" by Casa de Crews
• Easy Chow Mein by Momma's Meals
• Ginger-Citrus Grilled Salmon by Palatable Pastime
• Grilled Pork Báhn Mì by That Skinny Chick Can Bake
• Grilled Tandoori Chicken by Cooking Chat
• Hoisin Burgers with Peanut Slaw by Cindy's Recipes and Writings
• Ojingeo Bokkeum (Korean Spicy Stir-fried Squid) by kimchi MOM
• Oven Simmered Asian BBQ Chicken by What Smells So Good?
• Pad Thai by Curious Cuisiniere
• Seven Flavor Precious Chicken by Nosh My Way
• Sri Lankan Vegetable Curry by Panning The Globe
• Thai Chicken by Feeding Big
• Vietnamese Flank Steak by Bobbi's Kozy Kitchen

On the Lighter Side

• Copy Cat: CPK Thai Salad by Sew You Think You Can Cook
• Crispy Asian Noodle Salad by Ruffles & Truffles
• Nam Sod (Thai Pork Salad) by Magnolia Days
• Soba Noodle Salad by Jane's Adventures in Dinner

Cheers!

• Best Wines To Pair with Asian Cuisine by ENOFYLZ Wine Blog

Oodles of Noodles

• Asian Noodle Types and 34 Best Asian Recipes by SundaySupper

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