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Cantonese wok braised chicken


  • Gently heat a little oil in a hot wok (or large non-stick pan) and briefly cook the shallots, garlic and ginger.
  • Then add the chicken and toss until just sealed.
  • Add ½ cup stock with the Chinese wine, oyster sauce, soy and ground pepper. Toss well and bring to the boil. Then turn down the heat, cover and gently simmer until the chicken is cooked, adding more stock if needed.
  • When ready, stir through the bok choy and bean shoots, and cook until wilted.
  • Serve on a bed of steamed rice.


  • peanut or vegetable oil
  • 2 shallots (or ¼ red onion), finely sliced
  • 1-2 garlic cloves, finely sliced
  • 1 cm piece of ginger, cut into matchsticks
  • 6 chicken thighs, boned & skinned, evenly cubed
  • ½-1 cup chicken stock
  • 1 tbsp Chinese rice wine (or dry sherry)
  • 1 heaped tbsp oyster sauce
  • 1 heaped tbsp soy sauce
  • freshly ground pepper
  • 2-3 bunches bok choy, cleaned well & shredded
  • a handful of bean shoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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