Smothered Chicken With Baby Bok Choy. I've made smothered chicken with Shanghai bok choy also. One is bigger than the other. Some say that baby bok choy has a sweet and mild flavor, whereas, Shangai bok choy has a mineral flavor.
Looking for a quick and easy midweek dinner?
Here's one of my favorites—chicken cutlets with baby bok choy.
This is a Chinese dish can be named with "how to make bok choy with oyster sauce", but I serve it with lean chicken, garlic, and it's tasted pretty good.
You can cook Smothered Chicken With Baby Bok Choy using 21 ingredients and 7 steps. Here is how you cook it.
Ingredients of Smothered Chicken With Baby Bok Choy
- It's of Chicken.
- You need 6 of Chicken thighs with skin on and bone.
- Prepare of salt for taste.
- Prepare of pepper for taste.
- It's 3 tbs of unsalted butter.
- Prepare of Gravy.
- It's 3 cups of water or chicken broth.
- You need 4 tsp of Better Than Bouillon chicken base (this step is only to be used if you aren't using chicken broth).
- It's 2/4 tsp of white wine (optional).
- You need 3-4 tbs of flour.
- You need 2-3 tbs of heavy whipping cream.
- It's of salt for taste if needed.
- Prepare of pepper for taste.
- Prepare of small pinch of garlic.
- It's of small pinch of onion powder.
- It's of Baby Bok Choy.
- It's 4 of baby baby bok choy cut lengthwise then quartered.
- You need 2 tbs of oil.
- You need 2 tbs of water.
- You need of reserved chicken juices.
- Prepare of salt for taste.
Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby Bok Choy With Sweet and Tangy SauceGluten Free Homestead. Sriracha sauce, gluten free chicken broth, garlic, fresh lemon juice. smothered-chicken-with-bok-choy-better-than-bouillon. Tender Southern smothered chicken is seared until the skin is crisp and golden then simmered in a creamy onion gravy.
Smothered Chicken With Baby Bok Choy step by step
- Season chicken with salt and pepper. Add butter to a cast iron pan over medium high heat. Add chicken and sear both sides for about 3-4 minutes until golden brown. Remove all but 1/4 cup of chicken juices and reserve for the gravy. Bake chicken for 25-30 or until done..
- Add water and Better Than Bouillon chicken base to a bowl and whisk well. If you are only using chicken broth then only add chicken broth..
- In another pan or cast iron skillet add the reserved chicken juices, water and better than bouillon with water over medium high heat and boil. Once boiling, add the wine and flour slowly, whisking until the clumps disappear then add heavy whipping cream and stir. Simmer until gravy thickens..
- Once chicken is done remove it from oven and discard all but 3 tbs of the chicken juices. Reserve the chicken juices for later. Add 2 tbs of the reserved chicken juices to the gravy. Reserve the rest. Mix well then pour the gravy all over the chicken..
- Clean and dry the gravy pan. Over high heat, add 2 tbs of oil to the gravy pan. Once the pan is very hot, add the baby bok choy and the reserved 1 tbs of chicken juice and cook fast for about 2 minutes then add the water. Cook for another minute or until the stems are translucent. If you notice the bok choy burning turn the heat down a bit. Once baby bok choy is done season with salt then add it to the pan with chicken and gravy. Serve with rice..
- Note: If you usually buy chicken broth, I suggest you try Better Than Bouillon chicken base. It's tastes very close to homemade chicken broth. So much flavor. You'll never go back to boxed or canned chicken broth..
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Baby bok choy are simmered in chicken broth with plenty of garlic in this quick, easy veggie side dish. Baby bok choy have a milder taste than the full-grown deal and are also more tender. I just cook them in some chicken broth and garlic, and serve them with rice and fish. Here's one of my favorites—chicken cutlets with baby bok choy. Put a pot of rice on the stove to start, and by the time the rice is ready, so too will be the chicken.
