- 4
Ingredients
- 1 1/2 cups water
- 1 cup soy sauce
- 1/4 cup rice wine or dry sherry
- 2 tablespoons brown sugar
- 1/2 teaspoon five-spice powder
- 2 tablespoons fresh ginger -- minced
- 3 green onions -- thinly sliced
- 2 pounds bone-in chicken thighs or breasts
- 1/2 pound bok choy -- quartered lengthwise
- 2 tablespoons honey
- 1 tablespoon Asian sesame oil
- Steamed rice for serving
Preparation
Step 1
In a Dutch oven, or deep saute pan over high heat, combine the water, soy sauce, wine, brown sugar, five-spice powder, ginger, and green onions.
Bring to a boil, then reduce the heat to medium low.
Submerge chicken, skin side up, in the liquid and simmer gently for 8 minutes.
Turn the pieces over and continue to simmer until the chicken is opaque
throughout, about 8 minutes more.
Transfer the chicken to a serving platter and cover with aluminum foil to keep warm.
Bring the braising liquid to a boil over medium heat
Add bok choy to the platter, arranging it around the chicken.
Bring the braising liquid back to boil, over high heat, and boil until reduced by half, about 5 minutes.
Stir in the honey and sesame oil.
Pour over the chicken and bok choy.
Serve with steamed rice.