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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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01On 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.
Pardon the interruption
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January 12, 2023
Broth?
Where's the liquid?
November 2, 2023
Tasty...but...
Very tasty but too much cilantro for me. Next time I will reduce cilantro by half.
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?
MilkStreet--any answer to this question? I'd love to make this but want to make sure I understand the recipe. thanks!
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
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