Ginger Chicken With Bok Choy
I've had this recipe for so long that i was too young to make a note about its origins. I know two things about it, however; it came from a magazine (like women's day -- i didn't mind cutting the recipe out and taping it to a recipe card along along with the photo!) and it fed my early passion for cooking! Serve with lemon and lime wedges.
Steps
Heat oil over medium-high heat in large skillet.
In batches , brown chicken on all sides , about 10 minutes.
Remove to platter.
After saving 2 tablespoons drippings , discard the remaining.
In hot drippings , over medium heat , saute salt , turmeric , ginger , lemon pepper and cardamom about 30 seconds.
Add onion and garlic.
Cook , covered , about 10 minutes.
Stir in broth and cream of coconut.
Add chicken.
Simmer , covered , until tender , about 45 minutes.
In large saucepan , soak noodles in cold water to cover 15 minutes.
Plance pan over high heat.
Bring to almost boiling.
Drain.
Place noodles in center of platter.
Keep warm.
In same pan , in 1 inch boiling water , cook bok choy , covered , 1 minute.
Drain.
Arrange around noodles.
Keep warm.
Transfer chicken to another large platter and keep warm.
In cup , blend flour with the water.
Stir into broth.
Bring to boiling , stirring.
Boil 1 minute.
Pour over chicken.
Serve with noodles , bok choy , condiments .
Ingredients
dark sesame oil, roasting chickens, salt, turmeric, ground ginger, lemon pepper, ground cardamom, onions, garlic cloves, chicken broth, cream of coconut, cellophane noodles, all-purpose flour, water, bok choy, flaked coconut, salted peanuts, lemon, lime