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Shoyu Chicken with Stir-Fried Bok Choy
Hoofdgerecht

Shoyu Chicken with Stir-Fried Bok Choy

1 u 20 minVoor 4Nutri-Score C€€
van @oldscoolkevmo19 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken thighs (boneless, trimmed)Vlees1 kg
  • salt (for seasoning)Kruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • soy sauceVoorraadkast120 ml
  • waterOverig240 ml
  • brown sugarVoorraadkast120 g
  • garlic (chopped)Groente en fruit6 stukken
  • ginger (chopped)Groente en fruit20 g
  • scallions (chopped)Groente en fruit4 stukken
  • rice wine vinegarVoorraadkast120 ml
  • neutral oil (for stir-frying)Voorraadkast30 ml
  • garlic (minced)Groente en fruit3 stukken
  • ginger (minced)Groente en fruit10 g
  • bok choy (halved or quartered)Groente en fruit500 g
  • Shaoxing wineVoorraadkast30 ml
  • black vinegarVoorraadkast15 ml
  • light soy sauceVoorraadkast15 ml
  • dark soy sauceVoorraadkast8 ml
  • MSGVoorraadkast3 g
  • chicken stockVoorraadkast60 ml
  • jasmine rice (cooked)Granen300 g
  • sesame seeds (for garnish)Noten en zaden10 g

per portie

Voedingswaarden

838kcal

Koolhydraten
83 g
Eiwitten
54 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Grill
  • Koekenpan
  • Mengkom
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5
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