Chinese Chicken Stew
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 294 |
| pro | 35 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 138 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 26 |
| vit A | 32 |
| vit C | 58 |
| folate | 30 |
Cinnamon, gingerroot, cloves and pepper make chicken come alive in this simple recipe.
Ingredients
- 2 tbsp vegetable oil
- 2 lb skinless chicken thighs or drumsticks
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 1 tbsp granulated sugar
- 3 green onions, thinly sliced
- 6 thin slices gingerroot
- 1/4 tsp cinnamon
- 1 pinch ground cloves
- 1 pinch pepper
- 6 cups coarsely chopped bok choy
- 2 tsp 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 ginger, cinnamon, cloves and pepper; bring to boil. Reduce heat to medium-low; cover and simmer for 25 minutes or until juices run clear when chicken is pierced.
Return chicken mixture to boil. Stir in bok choy; cook for 2 minutes. Dissolve cornstarch in 2 tsp (10 mL) water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Sprinkle with remaining green onions.
Additional information :
TIP: If bok choy is unavailable, you can use about 4 cups (1 L) chopped broccoli.
Source : Canadian Living Magazine: March 2001
- Keywords : Chinese; Main Course; Chicken; Bok Choy; Ginger; Boil/Simmer; Stew; Asian;
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