Chinese Chicken Stew

Chinese Chicken Stew Image by: Chinese Chicken Stew Author: Canadian Living

Cinnamon, gingerroot, cloves and pepper make chicken come alive in this simple recipe.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2001

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lbs skinless chicken thighs or drumsticks
  • 1/2 cup chicken stock
  • 1/4 cup soy sauce
  • 1 tablespoon granulated sugar
  • 3 green onions thinly sliced
  • 6 gingerroot
  • 1/4 teaspoon cinnamon
  • 1 pinch ground clove
  • 1 pinch pepper
  • 6 cups coarsely chopped bok choy
  • 2 teaspoons cornstarch

Method

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.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 1311 mg
  • Protein 35 g
  • Calories 294.0
  • Total fat 12 g
  • Cholesterol 138 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Chinese Chicken Stew

Login