Tuesday, July 21, 2015

Simple oriental chicken and bok Choy soup

Originally posted by me in MyWholeFoodsLife Facebook group on March 31, 2015

  • 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.

  • 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.