Red Roast Chicken & Baby Bok Choy
by Ming Tsai on Mar 3, 2021
This Red Roast Chicken & Baby Bok Choy recipe was featured in a live taping of Simply Ming at Home with chef Ming Tsai. This will be featured in the upcoming season on TV.
- Servings
- Serves 4
- Course
- Entree
Tags
Ingredients
- 1 bottle dry red wine
- 3 cups soy sauce
- 1 cup dark brown sugar or 2 pounds rock candy
- 1 5-inch piece fresh ginger, cut into 1/4-inch slices
- 1 whole head garlic, unpeeled and halved horizontally
- 2 bunches scallions, white parts sliced into 2-inch lengths, green part, fine sliced
- 2 while star anise
- 4 Thai bird chilis
- 2 cinnamon sticks
- 5-6 pounds chicken thighs, bone in, skin on
- 3-4 cups water
- 8 baby bok choy, halved and cored
- 4 sweet potatoes, forked, wrapped in foil and baked through
Instructions
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In a large casserole combine the wine, soy sauce, brown sugar, ginger, garlic, scallion whites, star anise, chilis, and cinnamon sticks. Bring to a boil over high heat and add the sugar, stirring to dissolve. Reduce to a simmer and add the chicken and water. If the liquid doesn’t cover the chicken, add more water.
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Simmer until super tender and almost falling from the bones, 1.5 to 2 hours. Do not overcook the meat or the meat will come apart. During the last 10 minutes of cooking, add the bok choy.
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Meanwhile, unwrap the hot sweet potatoes and scoop out flesh into the center of a large platter. Smash them up. Carefully spoon the chicken and bok choy from the pot and arrange on platter, using potatoes to anchor the chicken.
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Glaze the chicken with the sauce and garnish with the scallion greens and serve.