Red Roast Chicken & Baby Bok Choy ✅

Ingredients

• 1 bottle dry red wine
• 3 cups soy sauce
• 1 5-inch piece fresh ginger, cut into 1/4-inch slices
• 1 whole head garlic, unpeeled and halved horizontally
• 2 bunches scallions, white parts sliced into 2-inch lengths, green part, fine sliced
• 2 while star anise
• 4 Thai bird chilis
• 2 cinnamon sticks
• 1 cup brown sugar
• 5-6 pounds chicken thighs, bone in, skin on
• 3-4 cups water, as needed
• 8 baby bok choy, halved, cored and thoroughly cleaned
• 2 cups dry white rice, cooked per package directions

Steps

1. In a large casserole combine the wine, soy sauce, brown sugar, ginger, garlic, scallion whites, star anise, chilis, and cinnamon sticks. Bring to a boil over high heat and add the sugar, stirring to dissolve. Reduce to a simmer and add chicken together with enough water to cover.

2. Simmer until super tender, 1.5 to 2 hours, and during the last 10 minutes of cooking, add the bok choy.

3. Remove the chicken, discard the skin and garnish with the scallion greens. Serve with the baby bok choy over rice.

Notes