Braised Chicken And Bok Choy Recipe

• 2 Tbsp. vegetable oil
• 1/2 c. chicken, stock
• 2 lb skinless chicken, thighs, or possibly, drumsticks
• 1 Tbsp. granulated sugar
• 1/4 c. soya sauce
• 3 x green onion, thinly, sliced
• 2 clv garlic, chopped
• 6 x thin slices gingerroot, or possibly, 1/4 tsp, grnd, ginger
• 1/4 tsp cinnamon
• 1 pch each grnd cloves, and, pepper
• 6 c. coarsely minced bok choy, (6 to 8 stalks bok choy), or possibly, baby, bok choy, about 1 lb
• 2 tsp cornstarch

1. In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary.
2. Spoon off fat.
3. Add in stock, soy sauce, sugar, two-thirds of the onions, the garlic, ginger, cinnamon, cloves and pepper; bring to boil.
4. Cover and simmer over medium-low heat for 25 min or possibly till juices run clear when chicken is pierced.
5. Increase heat to high and return chicken mix to boil.
6. Stir in bok choy; cook for 2 min.
7. Dissolve cornstarch in 2 tsp water; add in to pan and cook, stirring, for 1 minute or possibly till thickened and bok choy is tender-crisp.
8. Serve sprinkled with remaining green onions.

vegetable oil, chicken, chicken, sugar, soya sauce, green onion, garlic, thin slices gingerroot, cinnamon, grnd cloves, bok choy, cornstarch

Taken from cookeatshare.com/recipes/braised-chicken-and-bok-choy-90434 (may not work)