Braised Soy-Ginger Chicken & Bok Choy
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).
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Rated 3 out of
5
by
Ascender from
Needs more cook time!!!
This was tasty, but as I'd expected, the chicken was not done after 8 minutes of cook time on each side. I let it simmer for an hour. I'm wondering if this was supposed to have been put into a pressure cooker to braise...
Only change I made was to use seasoned rice vinegar instead of rice wine. Also, I added a minced chili
Date published: 2015-11-19
Rated 5 out of
5
by
PotsPansandSpatulas from
Show off your skills kinda meal
This dish was full of flavor, simple ingredients yet bold in flavor. I first sautéed the chicken thighs in sesame oil, I wanted them to be browned before I dropped them into the cooking liquid. I let the whole thing slow simmer stove top for about 1 1/2 hours chicken was to die for! I served with side of bok choy, snow peas and jasmine rice. - I thickened the sauce with a little cornstarch. Also added a little garlic chili paste for some heat. Thank you WS!
Date published: 2013-09-21