Makes: 4 servings
Prep: 20 mins
Cook: 30 mins
- 1/2 cup soy sauce
- 6 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 1/2 inches piece ginger, peeled and grated
- 1 bunch scallions, 1/2 thinly sliced and 1/2 cut into 2-inch pieces
- 3 star anise (optional)
- 6 skinless, boneless chicken thighs, trimmed and halved
- 1 10 ounce box plain couscous
- 1 pound baby bok choy, halved lengthwise and rinsed
- In a shallow baking dish, whisk together the soy sauce, brown sugar, sesame oil and ginger; stir in the 2-inch scallion pieces and the star anise, if using. Season the chicken with salt and add to the marinade, turning to coat. Let marinate at room temperature for 30 minutes.
- Line a footed metal colander with 2 layers of damp cheesecloth, allowing 2 inches of overhang. Place in a pot and add enough water to just reach the colander bottom. Bring to a simmer; have a small pot of boiling water on the side.
- Pour the couscous into the colander. Place the chicken thighs on top in a single layer, pressing up the sides of the colander, if necessary; reserve the marinade. Cover and steam, adding more hot water as needed, until the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small saucepan, simmer the reserved marinade until thickened, about 4 minutes; strain.
- When the chicken is almost done, scatter the bok choy on top, season with salt and steam for 3 minutes. Transfer the bok choy and chicken to a platter, drizzle with the marinade and top with half of the sliced scallions. Stir the remaining scallions into the couscous, season with salt and serve with the chicken.
- Place a rolled-up dish towel between the lid and the pot so steam won't escape.