Nice with rice.
2 T vegetable oil
1/2 c chicken stock
2 lb (skinless) chicken thighs or drumsticks
1 T sugar
1/4 c soy sauce
3 scallions, thinly sliced, divided
2 cloves garlic, peeled and minced
6 thin slices peeled ginger root, or 1/4 tsp ground ginger
1/4 t cinnamon
pinch each of ground clove and pepper
6 c coarsely chopped bok choi
2 t cornstarch or arrowroot
2 t water
1. In a Dutch oven or large skilled with lid, 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 scallions, 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 to the boil. Stir in bok choi; cook for 2 minutes. Dissolve cornstarch or arrowroot in 2 tsp water; add to pan and cook, stirring, for 1 minute or until mixture is thickened and bok choi is tender-crisp. Serve sprinkled with remaining scallions.