i think bok choy is really pretty
ingredients (serves 4):
-1 1/2 cups water
-1 cup soy sauce
-1/4 cup rice wine or dry sherry
-2 Tbs. firmly packed brown sugar
-1/2 tsp. Chinese five-spice powder
-2 Tbs. minced fresh ginger
-3 green onions, thinly sliced
-2 lb. skin-on, bone-in chicken thighs or breast halves (or chicken tenders, but make sure any chicken is well thawed before cooking)
-1/2 lb. bok choy, quartered lengthwise
-2 Tbs. honey
-1 Tbs. Asian sesame oil
-Steamed rice for serving (we used basmati)
In a Dutch oven or deep fry pan over high heat, combine the water, soy sauce, wine, brown sugar, five-spice powder, ginger and green onions. Bring to a boil, then reduce the heat to medium-low. Submerge the chicken pieces, skin side up, in the liquid and simmer gently for 8 minutes. Turn the pieces over and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife, about 8 minutes more.
Using tongs or a slotted spoon, transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Bring the braising liquid to a boil over medium heat, add the bok choy and cook until tender, about 3 minutes. Using tongs or a slotted spoon, transfer the bok choy to the platter, arranging it around the chicken.
Bring the braising liquid to a boil over high heat and boil until reduced by half, about 5 minutes. Stir in the honey and sesame oil. Pour over the chicken and bok choy and serve with steamed rice. Serves 4.
*courtesy of williams-sonoma "food made fast: asian"