Chicken Egg Foo Yung and Garlic Bok Choy Recipe

Ingredients (17)

• 10 ounces boneless skinless chicken breast or thigh (see note), cut into 1-inch cubes
• 4 tablespoons Shaoxing wine or dry sherry, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 cups homemade or store-bought low-sodium chicken stock
• 2 tablespoons plus 1 teaspoon cornstarch
• 3 tablespoons oyster sauce
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon white pepper, divided
• 6 large eggs
• 1 cup bean sprouts
• 1 1/2 cup re-hydrated wood ear mushrooms, rinsed and sliced into 1/2-inch ribbons (see note), divided
• 1 small onion, diced (about 3/4 cup)
• 2 large scallions, chopped (1/2 cup), plus extra for garnishing plate
• 1 1/4 cups plus 3 tablespoons vegetable oil
• 8 cloves garlic, sliced thin
• 1 pound baby bok choy, washed but not dried, halved vertically
• 4 cups cooked rice to serve on side