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By Kaylyn Elcock
Brothy Sichuan Chicken with Sesame Baby Bok Choy
14 steps
Prep:35minCook:8h
Updated at: Thu, 17 Aug 2023 02:31:55 GMT
Nutrition balance score
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Ingredients
6 servings
2 poundschicken thighs
bone in, skin on, trimmed
⅓ cuplow sodium soy sauce
⅓ cupShoaxing rice wine
or dry sherry
3dried red chilies
stemmed
2 teaspoonscumin seeds
1 ½ teaspoonsgarlic
grated
1 ½ teaspoonsfresh ginger
grated
1 teaspoonsugar
2star annise
whole
2cinnamon sticks
1 ½ teaspoonsSichuan peppercorns
divided
1 ⅓ cupswater
4scallions
cut into one inch lengths
crushed red pepper
to taste
1 poundbaby bok choy
1 tablespoontoasted sesame oil
2 teaspoonstoasted sesame seed
¼ teaspoonsalt
Instructions
Step 1
1. Combine chicken, soy sauce, Shaoxing, Chili's, cumin seeds, garlic, ginger and sugar into a slow cooker
Step 2
2. Tie star anise, cinnamon sticks in one teaspoon peppercorns in a cheesecloth or spice bag and add to the slow cooker
Step 3
3. Add water and cover
Step 4
4. Cook on low for eight hours or high for four hours
Step 5
5. Remove and discard the spice bag
Step 6
6. Use a slotted spoon to remove the chicken
Step 7
7. Discard the skin and bones
Step 8
8. Pour the broth into a flat separator or skim the fat if desired
Step 9
9. Stir in the remaining 1/2 teaspoon of peppercorns and let stand for 5 minutes
Step 10
10. Divide the chicken and broth among six serving bowls and top with scallions and crushed red pepper
Step 11
11. Trim 8 heads of baby bok choy and separate the leaves
Step 12
12. Bring one inch of water to a boil in a large saucepan fitted with a steamer basket
Step 13
13. Add the bok choy and steam until just tender, 8 to 10 minutes
Step 14
14. Top with sesame oil, sesame seeds and salt
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