A Taste of the Asian Grill: Szechuan Ginger Grilled Chicken and Bok Choy

When it comes to the various cuisines of China, the one which is the most spicy is Szechuan. There are some Szechuan dishes which can really sizzle your tongue. This one, Szechuan Ginger Grilled Chicken and Bok Choy is pretty tame on the spice meter, yet very high on the flavor meter.

This recipe does have you pounding the chicken meat (thigh meat). In the picture you will see we use a kitchen tenderizer. You can buy these at kitchen stores. You can also use a rolling pin. You just want to make the meat thin for faster grilling.

While you are grilling the chicken, have the bok choy sitting in a bowl of cold water. Once the chicken is done and you place the bok choy on the grill or grill pan, the water on the bok choy will steam the bok choy as it is grilling, thus giving you not only a great flavor but a perfect doneness as well.

For the FREE recipe to make Szechuan Ginger Grilled Chicken and Bok Choy go to Fusion Asiana @ http://on.fb.me/1VvrMhP