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CHICKEN WITH BOK CHOY IN GINGER BROTH SOUP

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Ingredients

  • 4 ½ c chicken broth
  • 2 c water 1 piece fresh ginger, sliced
  • 1 c sliced scallions
  • 1 Thai chile or other hot chile, chopped
  • 1 bunch fresh dill
  • 6 oz shitake mushrooms, caps sliced ¼” thick, stems reserved
  • 1 split boneless chicken breast
  • 2 heads baby bok choy, or 1 head regular, quartered into wedges

Details

Preparation

Step 1

Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a med pot over med heat. Bring to a low simmer. Add chicken, and cook 13-15 min. Remove chicken and cover. Strain broth through a fine sieve; discard solids. Return broth to pot and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 min. Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken and garnish with scallions and chile. 4 servings.

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