A Hills family favourite, where cinnamon, ginger-root, cloves and pepper make chicken come alive in this simple recipe.
Ingredients
- 2 tablespoons vegetable oil
- 2 lbs skinless chicken thighs or drumsticks
- 1/2 cup chicken stock
- 1/4 cup soy sauce
- 1 tablespoon granulated sugar
- 3 green onions thinly sliced
- 6 gingerroot
- 1/4 teaspoon cinnamon
- 1 pinch ground clove
- 1 pinch pepper
- 6 cups coarsely chopped bok choy
- Optional: 2 teaspoons cornstarch
Method
- 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.
- Optional: Dissolve cornstarch in 2 tsp (10 mL) water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp.
- Sprinkle with remaining green onions.
- Portion size: 4 servings
- Credits: Canadian Living Magazine: March 2005