This updated take on a classic Jiangxi recipe has come a long way from its folk origins, which called for a teacup each of rice wine, soy sauce, and sesame oil. Here the proportions are adjusted to give the sauce just the right amount of sweet and heat. Serve with steamed rice.
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This is not a difficult recipe to make. I think the hardest aspect was finding the ingredients. I ended up using skinless chicken breast and regular bok choy. It came together pretty easily and tasted pretty good. I'll likely tweak it in the future to add more vegetables.
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