Braised Chicken and Bok Choy
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Servings: 4
Ingredients:
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
2 lb (1 kg) skinless chicken thighs or drumsticks
1/2 cup (125 mL) chicken stock
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) granulated sugar
3 green onions, thinly sliced
2 cloves garlic, minced
6 thin slices gingerroot (or 1/4 tsp ground ginger)
1/4 tsp (1 mL) cinnamon
Pinch each ground cloves and pepper
6 cups coarsely chopped bok choy (6 to 8 stalks bok_choy) or baby bok choy, about 1 lb/500 g (1.5 L)
2 tsp (10 mL) cornstarch
Preparation:
In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.
Add stock, soy sauce, sugar, two-thirds of the onions, the garlic, ginger, cinnamon, cloves and pepper; bring to boil. Cover and simmer over medium-low heat for 25 minutes or until juices run clear when chicken is pierced.
Increase heat to high and return chicken mixture to boil. Stir in bok choy; cook for 2 minutes. Dissolve cornstarch in 2 tsp water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions.
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