Braised Chicken and Bok Choy
Keys: Poultry
Yield: 4
Ingredients:
2 tbl vegetable oil
1/2 cup chicken, stock
2 lb skinless chicken, thighs, or, drumsticks
1 tbl granulated sugar
1/4 cup soya sauce
3 x green onion, thinly, sliced
2 clv garlic, minced
6 x thin slices gingerroot, or, 1/4 tsp, ground, ginger
1/4 tsp cinnamon
1 pch each ground cloves, and, pepper
6 cup coarsely chopped bok choy, (6 to 8 stalks bok choy),
or, baby, bok choy, about 1 lb
2 tsp 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 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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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