Red Roast Chicken & Baby Bok Choy Recipe | PBS Food

Red Roast Chicken & Baby Bok Choy

Red Roast Chicken and Bok Choy

This Red Roast Chicken & Baby Bok Choy recipe was featured in a live taping of Simply Ming at Home with chef Ming Tsai. This will be featured in the upcoming season on TV.


Yield: 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 1/4-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 while 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.
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