Bok choy stir-fried with prosciutto and chicken fat
This dish is adapted from Neil Perry's book Simply Asian.
Photo: Erin Slattery
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- 750g small bok choy
- 2 tbsp extra virgin olive oil
- 4 tbsp rendered chicken fat
- 2 minced garlic cloves
- 1/2 tspn salt
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 cup chicken stock
- 8 thin slices of prosciutto
Trim and wash 750g small bok choy. Blanch them whole in salted boiling water for 1 minute, then drain and refresh in iced water and drain again.Heat 2 tbsp extra virgin olive oil in a wok and add 2 tbsp rendered chicken fat. When very hot, stir-fry the bok choy with 2 minced garlic cloves for 1 minute. Add 1/2 tspn salt, 1 tbsp each light soy sauce and oyster sauce and 1/2 cup chicken stock. Simmer for 30 seconds, turn off the heat and then add 8 thin slices of prosciutto and 2 more tbsp chicken fat.
Mix everything together and serve in a bowl.