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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.
4
Servings
Tip
Don't use boneless, skinless chicken thighs. The soup gets richer chicken flavor from bone-in, skin-on thighs. Don't use cooking sherry; it's too salty.
1 hour
15 minutes active
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
3
tablespoons finely grated fresh ginger
Directions
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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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January 28, 2023
🔥Fabulous 🔥
Followed recipe as is. Only added fresh basil leaves at the end. GREAT ADDITION 😋. Served with vermicelli noodles
December 1, 2022
Simple Staple
We used cabbage in place of the bok choy and added some sambal, fantastic. It will be a go to.
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I wouldn't call this light, probably should be a way to skim the fat. hut otherwise delicious.