Ginger Chicken With Bok Choy

I've had this recipe for so long that I was too young to make a note about its origins. I know two things about it, however; it came from a magazine (like Women's Day -- I didn't mind cutting the recipe out and taping it to a recipe card along along with the photo!) and it fed my early passion for cooking! Serve with lemon and lime wedges.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  dark sesame oil
• 3  lbs roasting chickens, cut into 8 pieces
• 1  teaspoon salt
• 1  teaspoon turmeric
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon lemon pepper
• 1⁄8 teaspoon ground cardamom
• 2  cups onions, chopped
• 6  medium garlic cloves, crushed
• 1 1⁄2 cups chicken broth
• 1⁄2 cup cream of coconut
• 1 (8 ounce) package cellophane noodles
• 4 1⁄2 teaspoons all-purpose flour
• 2  tablespoons water
• 1  lb bok choy, trimmed, cut into 3-inch pieces

• CONDIMENTS

• 1  cup flaked coconut, toasted
• 1  cup salted peanuts
• 1  lemon, cut into wedges
• 1  lime, cut into wedges

Directions

1. Heat oil over medium-high heat in large skillet.
2. In batches, brown chicken on all sides, about 10 minutes; remove to platter. After saving 2 tablespoons drippings, discard the remaining.
3. In hot drippings, over medium heat, saute salt, turmeric, ginger, lemon pepper and cardamom about 30 seconds.
4. Add onion and garlic; cook, covered, about 10 minutes.
5. Stir in broth and cream of coconut.
6. Add chicken; simmer, covered, until tender, about 45 minutes.
7. In large saucepan, soak noodles in cold water to cover 15 minutes.
8. Plance pan over high heat; bring to almost boiling. Drain. Place noodles in center of platter; keep warm.
9. In same pan, in 1 inch boiling water, cook bok choy, covered, 1 minute; drain. Arrange around noodles. Keep warm.
10. Transfer chicken to another large platter and keep warm.
11. In cup, blend flour with the water; stir into broth. Bring to boiling, stirring; boil 1 minute. Pour over chicken.
12. Serve with noodles, bok choy, condiments, lemon and lime wedges.