Saturday, July 12, 2014

Chicken Thighs with Bok Choy

Thursday 3 July
So we get back to the USA, and the best Chinese chicken thigh recipe we can find is in the Telegraph.  Though we had no orange peel, we followed the recipe pretty well, and the result was piquant with Asian flavors.

In the last five minutes, we piled the thin-sliced stalks of a head of bok choy on top, and three minutes after that, the sliced leaves as well.  And lo! there was a one-pan meal.

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