Chicken-flavoured Bok Choi (雞油菜心, jīyóu càixīn​)

Page 77

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Tags: chinese bok choi chinese vegetables chinese cooking choy sum

Recipe Reviews

Slightly boring. I didn't taste any chicken at all. We only had half the bok choi needed, which isn't a problem as we we're planning to have the other half tomorrow anyway. Actually, this turned out to be in our favour, as I didn't see how I should have been able to boil the bok choi in just 3 cups of liquid. I skipped parboiling them and just boiled them in chicken broth for 3 minutes - DH thought this could even be a little shorter, while I thought I'd rather cook them a minute or so longer. We used goose fat instead of chicken fat, though I wouldn't expect this to be an issue.

We served this with Stir-fried Fillet of Beef with Mango , which was equally unimpressing.

Fun fact: I think this should have properly been translated as Chicken-flavoured Choy Sum instead of Bok Choi. I was surprised that none of the characters matched those of bok choi except for one: 菜, cài, meaning vegetables, dish, order, food. The first two were easy to find - 雞, jī, meaning chicken, and 油, yóu, meaning fat. The last character, 心, xīn, was easy because it's well known - it's the character for heart. It was only when I searched for the combination of cài and xīn that I found out that together, they mean choy sum.

As you may have noticed, the Chinese pronounciation of bok choi (白菜, ​bái​cài) and choy sum is fairly removed from what we call it in English. That is because the pronounciation I give here is Mandarin, while the names we know derives from the Cantonese pronounciation, baak coi and coi sam respectively.

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