Yield: 6 Servings
|¼ teaspoon||Black peppercorns|
|¼ teaspoon||Dried green peppercorns, or:|
|½ teaspoon||Green peppercorns *|
|⅛ teaspoon||Crushed red pepper flakes|
|1 medium||Onion, peeled and finely chopped|
|2 mediums||Gloves garlic, peeled and minced|
|¼ cup||White vinegar|
|2 tablespoons||Light soy sauce|
|2 cups||Finely shredded bok choy|
|2 cups||Hot cooked white rice|
* packed in brine, rised and drained Remove the skin from the chicken. With a mortar and pestle crush together the black and green peppercorns and the red pepper flakes.
(Or wrap the peppers in plastic wrap and crush lightly with the bottom of a heavy pan.)
In a large skillet heat the oil over medium heat. Add the onion and garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt and pepper mixture. Bring to a boil, reduce the heat and simmer about 35 minutes, until the chicken tests done. Remove the chicken from the bone and cut into shreds. Stir back into the juices.
Spoon the chicken and juices over the bok choy and rice and serve.
Menu suggestions: A cucumber salad or blanched snow peas are all that is needed to round out this meal.
Adapted from "Little Meals" by Rozanne Gold.