Wednesday, October 17, 2012

Five Spice and Hoisin Glazed Chicken with Stir-Fry Bok Choy In ThaiGarlic Sauce

I decided to make something up for the chicken legs I got for my boy.  (he loves drumsticks)  Since I was planning to make the Thai Bok Choy recipe tonight, I opted to make it similar to the chicken and 40 cloves but seasoned with five spice and end it with a quick broil with hoisin sauce to make a glaze.  I am not a fan of meat on a bone and I thought it was pretty good.  The boys loved it!  It was very easy but it does take some time.  It is inactive time and you could leave it unattended for a bit. (like to pick up a child;)  If you aren't familiar with five spice powder, it does take some getting used to.  The cinnamon particularly makes me think of desserts and it can be odd the first time you try it. (or first few times)  Once you are prepared for it, it makes for an amazing dish. The hoisin, one of my favorite Asian sauces, is perfect for glazes.  It is thick and a little sweet.
If you are making the bok choy only, it can be make vegetarian or even vegan with some small adjustments.  You can find vegan alternatives to all the sauces in health food stores.  I love bok choy; if you haven't had it, it is a bit bitter, but a really under used veggie that is packed with nutrition and delicious.  I got some lovely baby bok choy in my Front Porch Pickings basket.  This was a very tasty sauce for the greens.  My only complaint was that the sauce was a little watery.  However, that made it perfect for over the rice.


Hoisin And Five Spice Glazed Chicken

1 lb Chicken,Skin On
5 ea Garlic,Peeled
Salt
1/2 t  Five Spice Powder,More Or Less To Taste
2 T  Vegetable Oil
2 T  Olive Oil
1/4 c  Hoisin Sauce,Or More To Taste
Preheat oven to 350
Pat the chicken dry and season with salt
In an oven proof skillet, brown the chicken (start skin side down)
until golden
turn the chicken over and brown the other side
Baste the chicken occasionally with the fat.  At least right before
applying the five spice
sprinkle the five spice liberally and evenly over the chicken
Cover and put in oven and bake 1 to 1 1/2 hours
Remove from oven.
Heat the broiler to high
Brush the chicken with the hoisin sauce
Broil 2-3 minutes or until the sauce is a glaze


Stir-Fry Bok Choy In Thai Garlic Sauce

4    -5 "heads" of baby bok choy (OR 2 heads of large bok choy)
1 T  vegetable oil
STIR-FRY SAUCE
2 T  oyster sauce       
2 T  soy sauce
2 T  fish sauce         
2 T  sweet Thai chili sauce
2 T  brown sugar
2 t  fresh lime juice
7    -8 cloves garlic,minced
1.Rinse the bok choy and cut off the bottom stem part at the base of
each head. Separate into individual leaves. If the white sections of
these leaves are very wide or large, you can slice them in half
lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice
off the green leaf tips. Add the thicker white sections to the wok
first, then throw in the leaves at the end (these will cook very fast).
2.Mix all the stir-fry sauce ingredients together in a bowl or cup.
Stir well to dissolve the sugar.
3.Heat a wok or large frying pan over medium-high to high heat for 30
seconds to 1 minute. Add oil and swirl around.
4.Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2
minutes, or until pan/wok starts to become dry.
5.Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3
minutes, or until the bok choy is bright green and the white stems are
softened but still crunchy.
6.Taste-test the bok choy with the sauce. Add more sugar if too sour
for your taste, or more lime juice if too salty. Also, fresh minced
chili or dried chili can be added if you prefer it spicier. If you
prefer more sauce, add a little more, as desired.
7.To serve, lift out the bok choy and place on a serving platter or in
a serving bowl, then pour the sauce (from the bottom of the wok or pan)
over. Serve immediately with plenty of Thai jasmine-scented rice.
Stir-Fry Sauce Tip: Keep extra stir-fry sauce (in a covered jar or
container) in your refrigerator for up to 1 month. This sauce is
excellent with many different kinds of stir-fries

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