Separate the bok choy leaves, and boil until they wilt. Chill with cold water, and drain.
Arrange the boy choy from step 1 in a round container. Spread out the leafy sections on the bottom, making sure there are no gaps.
Mix together the ground chicken, chopped onions, chopped carrots, chicken soup stock granules, katakuriko, salt and pepper.
Pack the mixture from step 3 into the container from step 2.
Wrap up the top with the stalks of the bok choy.
Cover it with aluminum foil, and steam for 20 minutes.
Story Behind this Recipe
I made this with the bok choy that grows in my field.
The container will be very hot when taking it out of the steamer, so be careful. When turning it over onto a plate, the juices might run out, so make sure to drain out as much juice as possible before turning it over. The bok choy might be difficult to cut when eating.