A recipe from the Good Food collection.
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- Sprinkle the five-spice powder over the chicken. Heat a wok until very hot, add half the oil and swirl to coat. Add the chicken and cook for 2 minutes each side, or until browned. Remove from the wok.
- Reduce the heat to medium and cook the ginger for 30 seconds. Add the peppercorns and chilli bean paste. Return the chicken to the wok, add the soy sauce, wine and ½ cup (125 ml) water, then simmer for 15–20 minutes, or until cooked.
- Meanwhile, bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
- Heat the remaining oil in a saucepan. Add the bok choy and toss gently for 1 minute, or until the leaves wilt and the stems are tender. Serve with the chicken and rice.