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Milk Street Recipe
Milk Street Bowtie Ginger Chicken and Bok Choy Soup

Ginger Chicken and Bok Choy Soup

1 hour 15 minutes active

Ginger Chicken and Bok Choy Soup

Free

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

1 tablespoon grapeseed or other neutral oil
3 tablespoons finely grated fresh ginger
5 medium garlic cloves, chopped
1/2 cup dry sherry
Kosher salt and ground white pepper
2 pounds bone-in, skin-on chicken thighs, trimmed
8 ounces baby bok choy, trimmed and cut crosswise into ½-inch pieces
4 scallions, thinly sliced
1 cup fresh cilantro leaves, roughly chopped
2 tablespoons unseasoned rice vinegar
Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    tablespoons finely grated fresh ginger

  • 5

    medium garlic cloves, chopped

  • ½

    cup dry sherry

  • Kosher salt and ground white pepper

  • 2

    pounds bone-in, skin-on chicken thighs, trimmed

  • 8

    ounces baby bok choy, trimmed and cut crosswise into ½-inch pieces

  • 4

    scallions, thinly sliced

  • 1

    cup fresh cilantro leaves, roughly chopped

  • 2
.
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Ginger Chicken and Bok Choy Soup

Get Ready to Cook

4

Servings

1 hour

15 minutes active

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.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    tablespoons finely grated fresh ginger

  • 5

    medium garlic cloves, chopped

  • ½

    cup dry sherry

  • Kosher salt and ground white pepper

  • 2

    pounds bone-in, skin-on chicken thighs, trimmed

  • 8

    ounces baby bok choy, trimmed and cut crosswise into ½-inch pieces

  • 4

    scallions, thinly sliced

  • 1

    cup fresh cilantro leaves, roughly chopped

  • 2
Step 1 of 3

Simmer the ingredients

1
tablespoon grapeseed or other neutral oil
3
tablespoons finely grated fresh ginger
5
medium garlic cloves, chopped
½
cup dry sherry
teaspoons kosher salt
½
teaspoon ground black pepper
2
pounds bone-in, skin-on chicken thighs, trimmed

In 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.

Step 2 of 3

Shred the chicken

Remove the pot from the heat. Transfer the chicken to a plate and let cool slightly. Remove and discard the skin, then use 2 forks to shred the meat into bite-size pieces; discard the bones.

Step 3 of 3

Cook the bok choy

8
ounces baby bok choy, trimmed and cut crosswise into ½-inch pieces
4
scallions, thinly sliced
1
cup fresh cilantro leaves, roughly chopped
2
tablespoons unseasoned rice vinegar
Kosher salt and ground white pepper

Return the broth to a simmer over medium-high. Stir in the bok choy and cook until tender, about 3 minutes. Stir in the shredded chicken and any accumulated juices.


Off heat, stir in the scallions, cilantro and vinegar. Taste and season with salt and white pepper.

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