Frugal Foodie Friday - Asian-Style Braised Chicken with Bok Choy

From the kitchen of One Perfect Bite...If you enjoy food with an Asian flair, you are in for a treat. This week's Frugal Friday feature is for a simple, soy braised chicken that is light, absolutely delicious and as easy on the pocketbook as it is the waistline. The dish can be made with bone-in or boneless legs or thighs. If you use boneless chicken thighs, cooking time can be cut from 25 to 10 minutes and the dish can be on the table in near record time. You will want to avoid overcooking the bok choy. I think you will find it helpful to separate the stalks into piles of white and green. The crunchy portion of the stalks will need to simmer for two or three minutes, but the green and leafy portions need only a dunk and should cook just until they are wilted. I like to cook the rice I serve with this dish before I actually begin to cook the chicken. That way I can get the chicken to the table while the bok choy is still crisp and its leaves are a vibrant green. Do try this chicken. It is hard to argue with a dish that is cheap, easy and delicious. It is one of my favorite weeknight meals and I think your family will enjoy it as much as mine does. Here is how the chicken is made.

Asian-Style Braised Chicken with Bok Choy...from the kitchen of One Perfect Bite courtesy of Daphna Rabinovich and Canadian Living Cooks

Ingredients:
2 tablespoons vegetable oil
1/2 cup chicken, stock
2 pounds skinless chicken, thighs drumsticks
1 tablespoon granulated sugar
1/4 cup soya sauce
3 green onion, thinly, sliced
2 cloves garlic, minced
6 thin slices gingerroot, or 1/4 teaspoon ground ginger
1/4teaspoon cinnamon
pinch each ground cloves and black pepper
6 cups coarsely chopped bok choy, (6 to 8 stalks bok choy or 1 pound baby bok choy)
2 teaspoons cornstarch

Directions:
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 garlic, ginger, cinnamon, cloves and pepper; bring to boil. Cover and simmer over medium-low heat for 25 minutes or until juices run clear when chicken is pierced.
3) Increase heat to high and return chicken mixture to boil. Stir in bok choy; cook for 2 minutes. Dissolve cornstarch in 2 tsp water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Serve sprinkled with remaining green onions. Yield: 4 servings.

                    

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