Free braised bok choy recipe Ingredients
Braised oxtail with bok choy
Serves 4
You will need to start this recipe a day in advance to ensure the oxtail is infused with the fragrant marinade.
1.5kg oxtail pieces, excess fat trimmed
1/2 cup (125ml) shaoxing wine
1/3 cup (80ml) dark mushroom soy sauce
4 garlic cloves, bruised
Rind from ½ an orange
2 whole star anise
1 cinnamon stick
¼ cup (60ml) peanut oil
1L (4 cups) chicken stock
1/4 cup (60ml) light soy sauce
80g yellow rock sugar
20g fresh ginger, thinly sliced
4 baby bok choy, halved lengthways
Steamed rice, to serve
Method of cooking Free braised bok choy recipe
1. Combine the oxtail, wine, dark soy sauce, garlic, rind, star anise
and cinnamon in a bowl. Place in a shallow dish and cover. Place in
fridge overnight, turning occasionally, to marinate.
2. Remove oxtail from marinade and bring to room temperature. Reserve
marinade. Heat oil in a wok over high heat. Add oxtail and cook, stirring
occasionally, for 5 minutes or until browned. Transfer to a flameproof
clay pot or casserole dish and discard oil. Pour over reserved marinade.
3. Combine stock, light soy sauce, sugar and ginger in a jug and pour
over oxtail. Place over high heat and bring to boil. Reduce heat to
low and simmer, covered, for 2 hours or until oxtail is tender.
4. Meanwhile, place baby bok choy in a bamboo steamer. Place steamer
on top of a wok half-filled with boiling water over high heat. Cook,
covered, for 3-4 minutes or until bright green and tender crisp.
5. Arrange oxtail pieces and bok choy among serving dishes. Skim as
much of the excess fat off the braising liquid as possible. Spoon
some of the braising juices over oxtail and serve immediately with
steamed rice.
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