Braised Soy-Ginger Chicken & Bok Choy
This recipe results in tender, flavorful chicken bathed in a savory, aromatic sauce. The combination of soy sauce, brown sugar, ginger, and more creates a rich blend of Asian-inspired flavors that will have your taste buds singing. The addition of bok choy adds a lovely touch of freshness and texture to the dish. With steamed rice on the side, this meal is sure to be a hit at your dinner table.
— Constant Cookbook
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
Instructions
- 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,<I> Asian,</I> by Farina Wong Kingsley (Oxmoor House, 2007).
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