Chinese Chicken Stew
Serve with: White Rice
Servings: 4
Ingredients:
| 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 | 1.311 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 26% |
| vit A | 32% |
| vit C | 58% |
| folate | 30% |
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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
6 thin slices gingerroot (or 1/4 tsp/1 mL ground ginger)
1/4 tsp (1 mL) cinnamon
Pinch each ground cloves and pepper
6 cups (1.5 mL) coarsely chopped bok choy or 6 to 8 stalks baby bok choy (about 1 lb /500 g)
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 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
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TIP: If bok choy is unavailable, you can use about 4 cups (1 L) chopped broccoli.
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