Ingredients
1000 g (about 2.2 lbs) baby bok choy, half a cooked chicken breast, 50 ml (about 3.5 tablespoons) milk, and chicken broth as needed.
Seasonings
Peanut oil 50 ml (about 1/4 cup), salt 4 g (about 3/4 teaspoon), MSG 2 g (about 1/2 teaspoon), cooking wine 10 ml (about 2 teaspoons), water starch 15 g (about 1 tablespoon), chopped scallions 5 g (about 1 tablespoon).
Instructions
1. Trim the roots off the baby bok choy, wash thoroughly, split each head into 4 sections, and cut into 10 cm (about 4-inch) lengths (keeping the cores intact so they don't fall apart), blanch in boiling water until tender, drain and plunge into cold water to cool, then arrange neatly on a plate and drain well.
2. Heat a wok over high heat, add peanut oil and heat until hot. Sauté chopped scallions until fragrant, then add cooking wine, chicken broth, and salt. Place the chicken breast and bok choy (arranged lengthwise) into the wok. Bring to a boil over high heat, then add MSG and milk. Thicken with a cornstarch slurry, transfer to a plate, and serve. This dish is tender, smooth, and refreshingly light, rich in protein, calcium, phosphorus, iron, beta-carotene, niacin, and vitamin C.