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Shoyu Chicken with Stir-Fried Bok Choy
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Shoyu Chicken with Stir-Fried Bok Choy

1 h 20 minPara 4Nutri-Score C€€
de @oldscoolkevmo19 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • chicken thighs (boneless, trimmed)Carne1 kg
  • salt (for seasoning)Especias6 g
  • black pepper (freshly ground)Especias2 g
  • soy sauceDespensa120 ml
  • waterOtro240 ml
  • brown sugarDespensa120 g
  • garlic (chopped)Frutas y verduras6 piezas
  • ginger (chopped)Frutas y verduras20 g
  • scallions (chopped)Frutas y verduras4 piezas
  • rice wine vinegarDespensa120 ml
  • neutral oil (for stir-frying)Despensa30 ml
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (minced)Frutas y verduras10 g
  • bok choy (halved or quartered)Frutas y verduras500 g
  • Shaoxing wineDespensa30 ml
  • black vinegarDespensa15 ml
  • light soy sauceDespensa15 ml
  • dark soy sauceDespensa8 ml
  • MSGDespensa3 g
  • chicken stockDespensa60 ml
  • jasmine rice (cooked)Cereales300 g
  • sesame seeds (for garnish)Frutos secos y semillas10 g

por ración

Nutrición

838kcal

Carbohidratos
83 g
Proteínas
54 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Parrilla
  • Sartén
  • Bol
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the chicken

    • Season the chicken thighs with salt and black pepper.
    • Sear on the preheated grill over high heat until nicely browned on both sides.
    Paso 1

  2. Make the shoyu sauce

    • In a bowl, combine the soy sauce, water, brown sugar, chopped garlic, chopped ginger, chopped scallions and rice wine vinegar.
    • Stir so the sugar starts to dissolve and the flavors come together.
    Paso 2

  3. Simmer the chicken in the sauce

    • Add the seared chicken to the sauce mixture.
    • Simmer on low until the chicken is very tender and the sauce has reduced.
    Paso 3

  4. Stir-fry the bok choy

    • Heat a little oil in a pan and add the garlic and ginger.
    • Add the bok choy and stir-fry, then pour in the Shaoxing wine, black vinegar, light soy sauce, dark soy sauce and MSG.
    • Stir, add the chicken stock, cover with a lid and cook a few minutes until tender.
    Paso 4

  5. Plate and serve

    • Spoon jasmine rice onto plates and add the bok choy on the side.
    • Top with the chicken and a generous spoonful of the sauce.
    • Garnish with scallions and sesame seeds.
    Paso 5
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