Sunday March 13
It's fifteen minutes according to Rose Cheng's Chinese Cookery, but since we used whole chicken thighs, it was more like a half an hour. You quickly brown up 4 chicken thighs in a pan lightly skimmed with oil; add a tablespoon of Shaoxing wine, another of chopped garlic, and a teaspoon of minced ginger, stir quickly for a couple of seconds, and then add a third of a cup of soy sauce and a couple of baby bok choy cut lengthwise into quarters. You can also add a driblet of water, then slap the cover on and let it simmer the aforementioned thirty minutes. Uncover, test everything for doneness, and if it's too liquidy let it steam open for a while.
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