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Subgum-Gai-Pan (Chicken and Vegetables)
2 tablespoons vegetable oil
1 teaspoon salt
Dash of pepper
2 cups raw chicken
2 tablespoons green bell pepper, diced
1 cup bok choy, 1/8-inch slices
2 cups celery, 1/8-inch slices
1/2 cup chicken bouillon
3 small tomatoes, quartered
2 tablespoons cornstarch
2 teaspoons soy sauce
1/4 cup water
Put oil, salt and pepper into a skillet. Add raw chicken, cut into 1/3-inch cubes. Cook over medium heat until done.
Add green pepper, bok choy, celery and chicken bouillon. Cover and cook over medium heat for 10 minutes.
Add tomatoes. Blend and add the cornstarch, soy sauce and water. Heat just until thickened. DO NOT BREAK UP TOMATOES.
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