Ginger Chicken With Bok Choy

• 2 tablespoons dark sesame oil
• 3 lbs roasting chickens, cut into 8 pieces
• 1 teaspoon salt
• 1 teaspoon turmeric
• 12 teaspoon ground ginger
• 14 teaspoon lemon pepper
• 18 teaspoon ground cardamom
• 2 cups onions, chopped
• 6 medium garlic cloves, crushed
• 1 12 cups chicken broth
• 12 cup cream of coconut
• 1 (8 ounce) package cellophane noodles
• 4 12 teaspoons all-purpose flour
• 2 tablespoons water
• 1 lb bok choy, trimmed, cut into 3-inch pieces
• 1 cup flaked coconut, toasted
• 1 cup salted peanuts
• 1 lemon, cut into wedges
• 1 lime, cut into wedges

1. Heat oil over medium-high heat in large skillet.
2. In batches, brown chicken on all sides, about 10 minutes; remove to platter.
3. After saving 2 tablespoons drippings, discard the remaining.
4. In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds.
5. Add onion and garlic; cook, covered, about 10 minutes.
6. Stir in broth and cream of coconut.
7. Add chicken; simmer, covered, until tender, about 45 minutes.
8. In large saucepan, soak noodles in cold water to cover 15 minutes.
9. Plance pan over high heat; bring to almost boiling.
10. Drain.
11. Place noodles in center of platter; keep warm.
12. In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute; drain.
13. Arrange around noodles.
14. Keep warm.
15. Transfer chicken to another large platter and keep warm.
16. In cup, blend flour with the water; stir into broth.
17. Bring to boiling, stirring; boil 1 minute.
18. Pour over chicken.
19. Serve with noodles, bok choy, condiments, lemon and lime wedges.

dark sesame oil, roasting chickens, salt, turmeric, ground ginger, lemon pepper, ground cardamom, onions, garlic, chicken broth, cream of coconut, cellophane noodles, flour, water, bok choy, flaked coconut, peanuts, lemon, lime

Taken from www.food.com/recipe/ginger-chicken-with-bok-choy-299337 (may not work)