Poached Chicken with Bok Choy in Ginger Broth
Mushrooms and bok choy are full of antioxidants. Along with scallions, dill, ginger, and chiles, they give this soup its nuanced taste.
Martha Stewart Living, September 2009
- 4 1/2 cups homemade or store-bought low-sodium chicken stock
- 2 cups water
- 1 piece (1 1/2 inches) fresh ginger, sliced
- 1 cup sliced scallions, plus more for garnish
- 1 Thai chile or other hot chile, chopped, plus 1, sliced, for garnish
- 1 bunch fresh dill
- 6 ounces shiitake mushrooms, caps sliced 1/4 inch thick, stems reserved
- 1 split boneless, skinless chicken breast (1 pound)
- 2 heads baby bok choy, or 1 head regular, quartered into wedges
- Combine chicken stock, water, ginger, scallions, chile, dill, and reserved mushroom stems in a medium pot over medium heat. Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes.
- Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushroom caps and bok choy, and simmer until tender, about 5 minutes.
- Slice chicken, and divide among 4 bowls. Ladle broth, with vegetables, over chicken, and garnish with scallions and chile.
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