Saute a head of onion (chopped) and some slices of ginger in 5 tablespoons of vegetable oil till very light brown.
Put in the chicken breast fillet (I used two slices) and fry till light brown.
Add in 2 to 3 bunches of bokchoy (remove the ends).
Sprinkle a pinch of sea salt and a dash of black pepper.
Leave to cook. Serve on top of steamed rice.
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