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  • Braised Chicken And Bok Choy

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    Braised Chicken And Bok Choy
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. vegetable oil
    • 1/2 c. chicken, stock
    • 2 lb skinless chicken, thighs, or possibly, drumsticks
    • 1 Tbsp. granulated sugar
    • 1/4 c. soya sauce
    • 3 x green onion, thinly, sliced
    • 2 clv garlic, chopped
    • 6 x thin slices gingerroot, or possibly, 1/4 tsp, grnd, ginger
    • 1/4 tsp cinnamon
    • 1 pch each grnd cloves, and, pepper
    • 6 c. coarsely minced bok choy, (6 to 8 stalks bok choy), or possibly, baby, bok choy, about 1 lb
    • 2 tsp cornstarch

    Directions

    1. In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.
    2. Add in 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 min or possibly till juices run clear when chicken is pierced.
    3. Increase heat to high and return chicken mix to boil. Stir in bok choy; cook for 2 min. Dissolve cornstarch in 2 tsp water; add in to pan and cook, stirring, for 1 minute or possibly till thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions.

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