Fluffy rice served with juicy, savory pan seared chicken thighs, and bok choy, then smothered with fragrant garlic ginger broth. Pure comfort in every spoonful!
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.