Ingredients:
- 4 chicken thighs deboned and de-skinned. Chop roughly
- Roughly 2 quarts stock (made from bones and skin of the thighs or supplemented from a stock made from a prior carcass.)
- Szechuan salt (see salt blends post)
- powdered Ginger (or use fresh)
- 2-3 bokchoy heads sliced lengthwise to thickness preferred.
Creating the Stock:
- Place the bones and skin from the chicken thighs in roughly 3 cups water.
- You can add a fresh piece of ginger for this stock to provide that ginger flavor. If you do skip adding powdered ginger later
- Low boil roughly an hour
- Filter liquid.
Instructions:
- Using a tablespoon coconut oil in a very hot pot brown up the chicken.
- Add the stock to de glaze the pot and the spices and bring back up to slow boil 5-10 minutes ensuring that if the chicken wasn't cook in the sear that it will be now.
- Add the bok Choy for 5-10 minutes at summer, just long enough to get some tenderness but not until they are mush.
- Serve with soy sauce to your taste. I use a splash and I use either GF tamari or soy.
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