Chinese Chicken Stew

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
  •  green onions thinly sliced
  •  gingerroot
  •  1/4 teaspoon cinnamon
  •  1 pinch ground clove
  •  1 pinch pepper
  •  6 cups coarsely chopped bok choy
  •  Optional: 2 teaspoons cornstarch

Method

  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 ginger, cinnamon, cloves and pepper; bring to boil.
  3. Reduce heat to medium-low; cover and simmer for 25 minutes or until juices run clear when chicken is pierced.
  4. Return chicken mixture to boil. Stir in bok choy; cook for 2 minutes.
  5. 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.
  6. Sprinkle with remaining green onions.
  • Portion size: 4 servings
  • Credits: Canadian Living Magazine: March 2005

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