Braised Soy-Ginger Chicken and Bok Choy2014-10-11
- Servings : 4-6
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Made this the other night, it was quite good (and quick). Ginger isn’t the main taste here–the five-spice mix sticks out more. But if you like Szechuan peppercorns, which you should, because they’re awesome, that’s not a bad thing:
Braised Soy-Ginger Chicken and Bok Choy
Excerpted from Food Made Fast: Asian by Farina Wong Kingsley (Oxmoor House, 2007). – Sporks
- 1 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 2 tablespoons brown sugar, firmly packed
- 1/2 teaspoon Chinese five-spice powder
- 2 tablespoons minced fresh ginger
- 3 green onions, thinly sliced
- 2 pounds skin-on, bone-in chicken thighs or breast halves
- 1/2 pound bok choy, quartered lengthwise
- 2 tablespoons honey
- 1 tablespoon Asian sesame oil
- Steamed rice for serving
In a Dutch oven or deep frying pan, combine 1 1/2 cups water and the soy sauce, wine, brown sugar, five-spice powder, ginger, and green onions. Bring to a boil over high heat and 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 and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife, about 8 minutes longer.
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 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 the rice.