Soy-Glazed Chicken Hot Pot Keeping the bone in the chicken makes it moist and flavourful and takes advantage of lower-priced bone-in thighs. Using sodium-reduced chicken stock and soy sauce reduces the sodium level by more than half. Serve over a bed of whole grain rice, along with Bok Choy with Sesame Oil. Bok choy is an excellent source of folate and vitamins A and C and a source of calcium, magnesium, iron and potassium. | | Ingredients | | �?nbsp; | 2 tsp (10 mL) canola oil | | | �?nbsp; | 8 skinless chicken thighs (2 lb/1 kg) | | | �?nbsp; | 1 cup (250 mL) halved mushrooms | | | �?nbsp; | 1 onion, sliced | | | �?nbsp; | 1 sweet yellow or green pepper, chopped | | | �?nbsp; | 1 piece (2 inches/5 cm long) gingerroot, sliced | | | �?nbsp; | 2 cloves garlic, minced | | | �?nbsp; | Pinch hot pepper flakes | | | �?nbsp; | 1/2 cup (125 mL) sodium-reduced chicken stock | | | �?nbsp; | 2 tbsp (25 mL) sodium-reduced soy sauce | | | �?nbsp; | 1 tbsp (15 mL) granulated sugar | | | �?nbsp; | 2 tsp (10 mL) cornstarch | | | �?nbsp; | Coriander or parsley sprigs | | | | | | Preparation | | In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Remove to plate.
Drain fat from pan. Add mushrooms, onion, yellow pepper, ginger, garlic and hot pepper flakes; cook, stirring occasionally, until onion is softened, 5 minutes.
In small bowl, whisk together chicken stock, soy sauce and granulated sugar; pour into pan, stirring and scraping up any brown bits from bottom of pan.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low; cover and cook until juices run clear when chicken is pierced, about 20 minutes.
Push chicken to side of pan. Stir 1 tbsp (15 mL) water with cornstarch. Stir into pan and bring to boil; cook, stirring, until sauce is thickened, about 3 minutes. Stir to glaze chicken. Serve garnished with coriander sprigs. | | More Information | | Side Dish Savvy Bok Choy with Sesame Oil:
Cut 1 bunch (1 lb/500 g) bok choy into quarters (or use 8 whole baby bok choy).
In large skillet, heat 1 tsp (5 mL) canola oil over medium heat; cook bok choy until wilted, about 1 minute.
Add 1 tbsp (15 mL) water; cover and steam for 2 minutes. Remove from heat; toss with /14 tsp (1 mL) each salt, pepper and sesame oil.
Makes 4 servings.
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