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FAST: 1¼ hours
Slow: 5½ to 6½ hours 30 minutes active
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.
tablespoon grapeseed or other neutral oil
inch piece fresh ginger (about 3 ounces), peeled and cut into 4 pieces
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