cup chicken, stock
Tbsp vegetable oil
lb(s) skinless chicken, thighs, or, drumsticks
Tbsp granulated sugar
cup soya sauce
green onion, thinly, sliced
cloves garlic, minced
thin slices gingerroot, or, ¼ tsp, ground, ginger
pinch each ground cloves, and, pepper
cup coarsely chopped bok choy, (6 to 8 stalks bok choy), or, baby, bok choy, about 1 lb
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.