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Milk Street Recipe
Instant Pot

Chicken Soup with Bok Choy and Ginger

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

Chicken Soup with Bok Choy and Ginger

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.

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.
bok-choy-ginger-chicken-soup-fast-slow

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