One of my favourite meals that I’ve been cooking for more than 10 years. It’s the opposite of Australian Chinese restaurants. Instead of heavily thickened sauces, this is thin, clean and simple.

As always, I make it when there’s an abundance of pak choi (or bok choy) in the garden. The recipe originally called for ginger but I switch that out with galangal from the garden which is much easier to grow than ginger.


1 chicken breast, sliced

Pak choi and/or bok choy

3 cloves garlic, minced

3 tbsp piece of galangal, minced (sub with 1 tbsp ginger)

4 spring onions, sliced

1/2 tsp chinese five spice powder

2 tbsp soy sauce

1 tsp olive oil

Extra vegies – throw in what you have growing in the garden, Beans/snowpeas/sugar snap peas, choy sum.


Mix chicken, oil, five spice. Fry until lightly browned. Add 300mL water, garlic, galangal (or ginger) and spring onion and simmer until the chicken is just cooked; about 10 mins.

Add the rest of the ingredients and simmer until they are cooked to your liking. I like them to still have a little crunch. If using beans, add them in a few minutes before the pak choi.

Add a splash of sesame oil, mix and serve over steamed jasmine rice making sure you spoon in plenty of the broth.