Garlic Bok Choy
1 ½ lb bok choy sliced in half
1 teaspoon salt
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon chicken bouillon powder
1 teaspoon sesame oil
1 teaspoon cornstarch
¼ cup water
8 cloves garlic minced
Instructions
Blanch the bok choy. Bring a pot of water and the salt to a boil over high heat. Blanch the bok choy for 1 minute. Remove and set aside.
Mix the sauce. In a small bowl, add cornstarch and water and mix until combined. Then add the oyster sauce, soy sauce, sugar, chicken bouillon powder, and sesame oil. Mix until combined.
Cook the sauce. In a medium skillet, heat a tablespoon of cooking oil over medium-high heat. Add the garlic and cook until fragrant about 30 seconds. Then add the sauce, mix, and bring to a simmer until thickened.
Serve. Place the bok choy on your serving plate and pour the sauce over the bok choy. Enjoy!
Chicken Adobo
Prep Time: 2 hours to overnight
Cook Time: 1 hour, 35 minutes
4 skin-on chicken drumsticks
4 skin-on, bone-in chicken thighs
20 garlic cloves, heavily crushed
Freshly ground black pepper
1 Tbsp (7g) black peppercorns
3 Tbsp (50g) palm sugar, shaved or grated
1.25 cups (300ml) unseasoned rice vinegar
1/4 cup (60ml) dark soy sauce
1/2 cup (120ml) soy sauce (Preferred brand: Silver Swan)
4 bay leaves
Sliced green onions, for garnish
Cooked white rice for serving