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Milk Street Recipe
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.
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
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