Tuesday, March 24, 2009

Crockpot Hoisin Chicken and Ja Choi Bok Coy

This recipe was originally for a roast chicken. It sounded divine, and it was on the menu for tonight. However, around 2 PM I came to my senses - the chances that my two littles were going to give me an hour before dinner to work in the kitchen were HIGHLY unlikely. So, we adapt! This was a hit with the two year old, along with the accompanying bok choy recipe.

Serve with rice.

Crockpot Hoisin Chicken
Adapted from Serious Eats

4 chicken breasts, cut up
1/2 cup hoisin sauce
2 tsp. minced garlic
1 tsp. grated ginger
2 tsp. fine chili sauce
1/2 tsp. sesame oil
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. oil (omit if using chicken thighs)

Combine all ingredients in a slow cooker and cook on High 4-5 hours, or until chicken starts to fall apart. Shred with a fork. Serve over rice.

Ja Choi Bok Choy

In a skillet, heat up 1 Tbsp. oil. Add 1/4 cup Ja Choi and 1tsp. grated ginger. When fragrant, add 6 heads of bok choy, trimmed and washed, plus 1/2 cup water. Cover and steam over medium heat 4-6 minutes, or until tender. Garnish with sliced green onions.

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