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bok-choy-ginger-chicken-soup-fast-slow
Instant Pot

Chicken Soup with Bok Choy and Ginger

6 Servings

FAST: 1¼ hours
Slow: 5½ to 6½ hours 30 minutes active

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We got the idea for this light, clean-tasting yet aromatic chicken soup from classic Chinese poached chicken, sometimes referred to as “white-cooked” chicken. The addition of baby bok choy, simmered in the broth until the stems are tender, gives the soup verdant color and turns it into a meal in a bowl. The bok choy, scallions and cilantro are added at the end of cooking, so prep these ingredients while the chicken cooks. Fragrant steamed jasmine rice would be a welcome accompaniment, either spooned directly into the bowl or offered on the side.

6

Servings

Tip

Don’t use cooking sherry for this recipe; it usually has added sodium and little, if any, actual sherry flavor. And don't use boneless, skinless chicken for this soup. Bones give the broth body as well as flavor.

FAST: 1¼ hours
Slow: 5½ to 6½ hours

30 minutes active

Ingredients

  • 1

    tablespoon grapeseed or other neutral oil

  • 4

    inch piece fresh ginger (about 3 ounces), peeled and cut into 4 pieces

Directions

  1. 01
    On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add the sherry and bring to a boil. Stir in 6 cups water, the peppercorns and 2 teaspoons salt. Add the chicken thighs, arranging them in an even layer.

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Reviews
Thomas S.
January 12, 2023
Broth?
Where's the liquid?
Douglas J.

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elizabeth m.

this looks great but the recipe is confusing. It calls for "bone-in, skin on chicken thighs, skin removed." The tip states that "bones and skin give the broth body as well as flavor." but the recipe asks for the skin to be removed?

Janelle C.

Hi Elizabeth,

Yes, you'll want bone-in, skin-on chicken thighs for flavor, but if the skin is left on, it will turn rubbery when cooked. If you'd like, crisp the discarded skins in a skillet and serve it on the side as a topping.

Best,
The Milk Street Team

elizabeth m.

MilkStreet--any answer to this question? I'd love to make this but want to make sure I understand the recipe. thanks!

Chris C.

I’ve noticed they aren’t always responsive. This should be fixed. My interpretation of their answer is you LEAVE the skin on for the first cook but you discard the skin with the bones for the final part of the recipe.

Lynn C.

Hi All -

We are so sorry for the delay in responding! It looks like there is a typo in the recipe. The tip should read, "bones give the broth body and flavor." We often call for bone-in, skin on chicken thighs and remove the skin at home because bone-in, skinless chicken thighs are hard to find in most supermarkets. Bone-in chicken pieces will hold up better in the Instant Pot and the bones will season the broth.

Best,
The Milk Street Team

Alan P.

Haven't made this yet, but I will leave the skin on during cooking and then remove it. I won't skim off any fat, either. Fat is flavor.