Tested till perfect Braised Chicken and Bok Choy

Braised Chicken and Bok Choy

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 2 lb 2lbskinless chicken thighchicken thighs or chicken drumsticks
  • 1/2 cup 1/2cupchicken stock
  • 1/4 cup 1/4cupsoy sauce
  • 1 tbsp 1tbspgranulated sugar
  • 3 3green oniongreen onions, thinly sliced
  • 2 2cloves garlic, minced
  • 6 6thin slices gingerroot, (or 1/4 tsp ground ginger)
  • 1/4 tsp 1/4tspcinnamon
  • Pinch ground cloves
  • Pinch ground pepper
  • 6 cups 6cupscoarsely chopped bok choy, (6 to 8 stalks bok choy) or baby bok choy, about 1 lb/500 g (1.5 L)
  • 2 tsp 2tspcornstarch
To change the number of servings, enter the number, then press "calculate". or reset

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.

All rights reserved. Transcontinental Media G.P. © 2014