Cut off the white stalks of the bok choy — don’t throw them away though because you can use them for stir fries.
Lay a bok choy leaf (or two, if they are small) flat and place a tablespoonful or so of the seasoned chicken at the center. Roll up to secure the filling. Don’t worry too much if the wrapping appears loose. Repeat for the rest of the bok choy leaves and chicken.
Heat the cooking oil in a frying pan or wok (your cooking pan should be wide enough to hold the bok choy parcels in a single layer.
Saute the onion, garlic, ginger and tomatoes (and chilis, if using) until softened, about five minutes.
Arrange the bok choy parcels in the pan in a single layer.
Pour in the coconut cream. Drizzle in about two tablespoonfuls of fish sauce.
Bring to the boil, lower the heat, cover and simmer for about 20 minutes or until the coconut cream has curdled and the sauce is almost dry.
To serve, arrange the chicken-stuffed bok choy (curdled coconut cream and all) on top of hot rice.
Chicken-stuffed Bok Choy With Coconut Cream Sauce printed from https://casaveneracion.com/chicken-stuffed-bok-choy-coconut-cream-sauce/ for personal use only. Not for republication nor distribution.