RJ Cherry & Son

Local Northern Irish producers of Pak Choi and Seed potatoes

Shanghai Pak Choi With Balsamic Crusted Chicken, Scallion and Black Pepper Mash

This dish is prime local goodness served and topped with tasty, popular healthy Pak Choy. The secret lies in the simplicity of the cooking of this colourful green vegetable


  • 2 heads Shanghai Pak Choy
  • 1 dsp olive oil
  • 1 red chilli
  • 1 green chilli
  • 1 dsp chilli sauce
  • 1 dsp honey
  • 1 tsp soy sauce
  • 125ml/¼ dsp water
  • 1 chicken fillet - split and flattened
  • 1 dsp balsamic vinegar
  • 1 dsp oil

Scallion Mash

  • 2 large potatoes
  • 25g/1oz butter
  • 4 dsp low fat milk
  • Salt and black pepper
  • 2 scallions - finely chopped
serves :
prep time :
10 mins
cooking time :


Prepare the Mash

Peel and dice the potatoes into 1 inch cubes and cook in boiling salted water for 10-12 minutes or until just showing signs of softening. Drain the water and mash finely. In a small pan heat together the milk, butter, scallion, salt and pepper. Bring to the boil and cook for 1 minute then pour over the potatoes and mix well. Keep warm.

To Cook the Chicken

Lightly toss the flattened chicken fillet in the balsamic vinegar then place on a pre-heated pan lightly brushed with olive oil. Cook over a medium heat allowing 4-5 minutes on each side depending upon the thickness of the fillet.

To Cook the Shanghai Pak Choy

Wash well and dry gently not to damage the tender leaves. Cut the pak choy lengthwise then place in a pan with 125ml water. Toss gently over a high temperature for 2-3 minutes until the stems are tender. Cooking time will vary with the size of this vegetable. When ready the water in the pan will almost have evaporated. Add the oil, finely chopped chilli, honey, soy sauce and chilli sauce. Simply heat through for 30 seconds then serve.

To Assemble this Dish

Place the scallion mash on a late. Top with the balsamic chicken then arrange the pak choy on top and pour over the sauce. Serve hot.