Braised Chicken and Bok Choy

  • serves 4


6 Ratings
Directions for: Braised Chicken and Bok Choy


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, 1/4 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


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

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.

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.

See more: Braise, Chicken, Vegetables, Poultry, Dinner, Main, Chinese


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