Braised Soy-Ginger Chicken & Bok Choy
Other leafy greens, such as Swiss chard, kale or spinach, may be used in place of the bok choy. Chop the leaves coarsely and cook just until tender. The spinach only needs several seconds to cook.
Ingredients
- 1 1/2 cups water
- 1 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 2 Tbs. firmly packed brown sugar
- 1/2 tsp. Chinese five-spice powder
- 2 Tbs. minced fresh ginger
- 3 green onions, thinly sliced
- 2 lb. skin-on, bone-in chicken thighs or breast
halves - 1/2 lb. bok choy, quartered lengthwise
- 2 Tbs. honey
- 1 Tbs. Asian sesame oil
- Steamed rice for serving
Directions
In a Dutch oven or deep fry pan over high heat, combine the water, soy sauce, wine, brown sugar, five-spice powder, ginger and green onions. Bring to a boil, then reduce the heat to medium-low. Submerge the chicken pieces, skin side up, in the liquid and simmer gently for 8 minutes. Turn the pieces over and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife, about 8 minutes more.
Using tongs or a slotted spoon, transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Bring the braising liquid to a boil over medium heat, add the bok choy and cook until tender, about 3 minutes. Using tongs or a slotted spoon, transfer the bok choy to the platter, arranging it around the chicken.
Bring the braising liquid to a boil over high heat and boil until reduced by half, about 5 minutes. Stir in the honey and sesame oil. Pour over the chicken and bok choy and serve with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
Using tongs or a slotted spoon, transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Bring the braising liquid to a boil over medium heat, add the bok choy and cook until tender, about 3 minutes. Using tongs or a slotted spoon, transfer the bok choy to the platter, arranging it around the chicken.
Bring the braising liquid to a boil over high heat and boil until reduced by half, about 5 minutes. Stir in the honey and sesame oil. Pour over the chicken and bok choy and serve with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).