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Stew: Chinese Chicken Stew




Source of Recipe


justmecookin.com


List of Ingredients




2 tbsp Vegetable oil
2 lb Skinless chicken thighs or drumsticks
1/2 cup Chicken stock
1/4 cup Soy sauce
1 tbsp Granulated sugar
3 Green onions, thinly sliced
1/4 tsp ground ginger
1/4 tsp Cinnamon
Pinch ground cloves
Pinch pepper
6 cups Coarsely chopped bok choy or 6 to 8 stalks baby bok choy
2 tsp Cornstarch



Recipe



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 ginger, cinnamon, cloves and pepper; bring to boil. Reduce heat to medium-low; cover and simmer for 25 minutes or until juices run clear when chicken is pierced.

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. Sprinkle with remaining green onions.

Makes 4 servings.