Created by Sue Lau on March 17, 2013
Step 1: Season meat with salt and pepper, then sear meat on all sides in a large skillet before placing into a dutch oven.
Step 2: Meanwhile, flavor broth by smashing lemongrass and simmering in the broth, which you should season with five spice powder, chee hao sauce, rice wine, soy sauce, oyster sauce and sugar.
Step 3: Pour broth over meat in the dutch oven, and cover with aromatic vegetables (ginger slices, split garlic cloves).
Step 4: Cover oven with a tight fitting lid, then braise in an oven at 325F. for 45 minutes.
Step 5: Add onion and carrots to pan. Cover dutch oven and braise at 325F for an additional 45 minutes.
Step 6: Remove from oven and layer bok choy on top of all of it, replace the cover and bake for another 20-30 minutes, or until bok choy is tender.
Step 7: Serve meat and vegetables over steamed rice with a little of the pan liquid (skim off unwanted fat), garnished with sliced scallions and drizzled with toasted sesame oil, if desired.