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Braised Chicken and Bok Choy

Braised Chicken and Bok Choy
YIELDS
4 servings
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Ingredients

½
cup chicken, stock
2
Tbsp vegetable oil
2
lb(s) skinless chicken, thighs, or, drumsticks
1
Tbsp granulated sugar
¼
cup soya sauce
3
green onion, thinly, sliced
2
cloves garlic, minced
6
thin slices gingerroot, or, ¼ tsp, ground, ginger
¼
tsp cinnamon
pinch each ground cloves, and, pepper
6
cup coarsely chopped bok choy, (6 to 8 stalks bok choy), or, baby, bok choy, about 1 lb
tsp cornstarch
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Directions

Step 1

In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.

Step 2

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.

Step 3

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.

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