Separate the leaves from the stalks of the bak choy. Slice the stalks at 1cm intervals and the leaves at 2cm intervals, keeping them separate.
Add oil and diced onion to a hot wok, sauté for 2 mins.
Add the ginger and garlic, give it a quick stir, then add in the chicken. Saute, without stirring too much so the chicken has time to sit on the surface of the wok and brown. Season with salt and pepper.
When the chicken is almost cooked through, add the chilli, soy sauce and chicken stock paste and give a quick toss.
Add the water and bak choy stalks, stir and cook for 2 mins.
Stir through the leaves. Add in the cold rice and gently mix in evenly. Sprinkle generously with coriander to serve.
*To make the Turmeric Rice
2 cups jasmine rice
2 cups chicken stock
Place rice into a medium size pot. Rinse the rice 3-4 times with cold running tap water until the water runs reasonably clear. Drain excess water.
Add chicken stock and turmeric, mix and cover with a tight fitting lid. Bring to a boil, then reduce the heat to low, set a timer for 15mins. Turn off the heat but DO NOT remove the lid. Allow to steam for 10 mins before removing the lid to fluff with a fork. Refrigerate rice overnight.