Ginger Chicken and Bok Choy Soup
This light, simple chicken soup can be served as is or made heartier with last-minute stir-ins such as steamed white rice, cooked noodles or cubes of tofu. Also try it garnished with chili oil or toasted sesame oil. If you happen to have the Chinese rice wine known as Shaoxing, use it in place of the dry sherry.
tablespoon grapeseed or other neutral oil
tablespoons finely grated fresh ginger
01In a large pot over medium-high, heat the oil until shimmering. Add the ginger and garlic, then cook, stirring, until fragrant, about 30 seconds. Add the sherry and simmer until slightly reduced, about 1 minute. Add 6 cups water, 2½ teaspoons salt and ½ teaspoon white pepper and bring to a simmer. Add the chicken and return to a simmer. Cover and cook, adjusting the heat to maintain a gentle simmer, until the chicken is cooked through, 35 to 45 minutes.
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