Simply Ming Bok Choi (Ep 1801)

The James Beard and Emmy-nominated public television series Simply Ming is now in its eighteenth season.
Simply Ming season 18 takes cooking at home to a whole new level. Award-winning host Chef Ming Tsai opens the door to his home kitchen as he and his son, Henry Tsai, prepare delicious and easy to follow recipes.

This week on Simply Ming, Chef Tsai prepares bok choy, two ways, with his son Henry as his sous chef. First is a flavorful casserole--Red Roast chicken with baby bok choy and sweet potatoes spiced up with red wine, Thai bird chilis, and star anise. Then follow that up with a vegetarian version that includes Red Roast Squash, baby Bok choy, sweet potatoes, scallions, garlic and ginger.  To get things started he stirs up a cocktail—a Five Spice Old Fashioned for Ming, and then a Five-Spice Black Tea for Henry.

Simply Ming @Home

Five Spice Old Fashioned

Five Spice Black Tea

Red Roast Chicken and Baby Bok Choy

Red Roast Delicato Squash and Baby Bok Choy

By Ming Tsai

Five Spice Old Fashioned

2 ounces Makers Mark

1 orange peel

1 ounce five spice syrup

1. Fill a tall glass with ice, add whiskey and syrup to a glass and stir well. Strain to rocks glass and fill with fresh ice. 
2. Rim with orange peel and float as garnish

Five Spice Syrup

1 quart water

1 quart sugar

6 cinnamon sticks

4 pieces star anise

2 tablespoons Szechuan peppercorns

1 tablespoons whole cloves

2 tablespoons fennel seeds 

1. In a pot, place all ingredients in the pot and bring to a boil. Lower to a simmer and reduce by half. 
2. Transfer to a heat proof vessel and chill in the refrigerator (you can also chill in the freezer if you are rushed for time). 

Five Spice Black Tea

1 bag black tea

1 orange peel

1 ounce five spice syrup

1. Heat a kettle with water until it starts boiling. 
2. Pour into a mug with the orange peel and the five spice syrup. Serve hot. 

Red Roast Chicken and Baby Bok Choy

Serves 4

1 bottle dry red wine

3 cups soy sauce

1 cup dark brown sugar or 2 pounds rock candy

1 5-inch piece fresh ginger, cut into ¼-inch slices

1 whole head garlic, unpeeled and halved horizontally

2 bunches scallions, white parts sliced into 2-inch lengths, green part, fine sliced

2 whole star anise

4 Thai bird chilis 

2 cinnamon sticks

5-6 pounds chicken thighs, bone in, skin on

3-4 cups water

8 baby bok choy, halved and cored

4 sweet potatoes, forked, wrapped in foil and baked through

1. In a large casserole combine the wine, soy sauce, brown sugar, ginger, garlic, scallion whites, star anise, chilis, and cinnamon sticks. Bring to a boil over high heat and add the sugar, stirring to dissolve. Reduce to a simmer and add the chicken and water. If the liquid doesn’t cover the chicken, add more water. 
2. Simmer until super tender and almost falling from the bones 1.5 to 2 hours. Do not overcook the meat or the meat will come apart. During the last 10 minutes of cooking, add the bok choy.
3. Meanwhile, unwrap the hot sweet potatoes and scoop out flesh into the center of a large platter.  Smash them up. Carefully spoon the chicken and bok choy from the pot and arrange on platter, using potatoes to anchor the chicken. 
4. Glaze the chicken with the sauce and garnish with the scallion greens and serve. 

GF Red Roast Delicata Squash and Baby Bok Choy

Serves 4

1 bottle dry red wine

3 cups tamari

1 cup dark brown sugar or 2 pounds rock candy

1 5-inch piece fresh ginger, cut into ¼-inch slices

1 whole head garlic, unpeeled and halved horizontally

2 bunches scallions, white parts sliced into 2-inch lengths, green part, fine sliced

2 whole star anise

4 Thai bird chilis 

2 cinnamon sticks

4 delicata squash, washed, cut in half lengthwise, seeded

3-4 cups water

8 baby bok choy, halved and cored

4 sweet potatoes, forked, wrapped in foil and baked through

1. In a large casserole combine the wine, soy sauce, brown sugar, ginger, garlic, scallion whites, star anise, chilis, and cinnamon sticks. Bring to a boil over high heat and add the sugar, stirring to dissolve. Reduce to a simmer and add the squash, cut side down and water to cover. If the liquid doesn’t cover the squash add more water. 
2. Simmer until super tender about 1 hour. During the last 10 minutes of cooking, add the bok choy.
3. Meanwhile, unwrap the hot sweet potatoes and scoop out flesh into the center of a large platter.  Smash them up. Carefully spoon the squash and bok choy from the pot and arrange on platter, using potatoes to anchor the chicken. 
4. Glaze the squash with the sauce and garnish with the scallion greens and serve. 

Photo Credit: Simply Ming