Brothy Rice with Chicken

Remove excess fat from chicken thighs. Place thighs in a mixing bowl along with oyster sauce, soy sauce, and sesame oil. Toss to coat. Set aside.
Using a medium sized sauce pan, add chicken stock, garlic, ginger, sesame oil, cooking wine, chicken bouillon, soy sauce, and pepper. Bring to a boil.
Drop bok choy into the broth and blanch it for 20-30 seconds. Remove bok choy promptly and set aside. Lower heat on the broth to a simmer to keep it warm without reducing it too much.
Heat a skillet over medium heat. Once hot, drizzle with cooking oil. Add chicken thighs to the skillet. Cook until internal temperature reaches 165℉. Make sure to flip half way through cooking. Once cooked, remove from skillet, cool slightly, and slice.
Assemble bowls by adding rice, cooked chicken, cooked bok choy to a bowl. Pour broth over. Garnish with chili crsip if desired.
Serve and enjoy!