Chicken and Creamed Bok Choy

12/12/12

This was a clever way to use the leftover chicken legs, thighs, and scraps from Monday: serve them over creamed bok choy, a recipe vaguely suggested by Rose Cheng's Chinese cookbook.  

Stir fry a clove of garlic, then the white parts of 6 baby bok choy, sliced across; when they're tender, add the sliced green leafy parts and stir fry for a minute or two.  Dollop in some heavy cream, stir, and arrange the chicken on top; cover and let it heat.  As the bok choy gives off some water, plate the solids, boil down the liquid, and pour it on top of everything.  

Amazing use of dairy in a Chinese recipe, but the bok choy was downright buttery and delicious.