This updated take on a classic Jiangxi recipe has come a long way from its folk origins, which called for a teacup each of rice wine, soy sauce, and sesame oil. Here the proportions are adjusted to give the sauce just the right amount of sweet and heat. Serve with steamed rice.
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Just made this tonight, and it was a hit with my family. The sauce was so good that I wished there was more. I like that you cook the vegetables in the sauce, so there's no need for a side dish. My only tweek was to add carrots to the bok choy . I wanted more veggies and this worked out. The extra color looked great from the carrots.
I did this with bone in, skin on chicken thighs. I would garlic and ginger a bit later since it can burn easily. I used port wine instead of sherry. It was an easy dish and my family loved it. I am not a very experienced cook, and found it pretty easy to make.
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