Braised Chicken and Bok Choy

2 tbsp vegetable oil
1/2 cup chicken, stock
2 lb. skinless chicken, thighs, or, drumsticks
1 tbsp granulated sugar
1/4 cup soya sauce
3 green onion, thinly, sliced
2 cloves garlic, minced
6 thin slices gingerroot, or, 1/4 tsp, ground, ginger
1/4 tsp cinnamon
pinch each ground cloves, and, pepper
6 cups coarsely chopped bok choy, (6 to 8 stalks bok choy), or, baby, bok choy,
about 1 lb
2 tsp 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.

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The beet goes on -Alan