Simple oriental chicken and bok Choy soup

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

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.

Egg Drop soup

Originally posted by me in GlutenFreeRecipes Facebook group on September 23, 2014

Had a want for egg drop soup and not trusting the local restaurants on GlutenFree preparations decide to make a simple home version.

Ingredients:

• 2 cups chicken broth (made from bones and carcass of chicken dinners)
• 4 chicken thighs skin and bones ...
• 4-6 cups water (enough to cover)
• 1 red onion
• 4 eggs
• GF soy sauce
• Toasted sesame oil
• 3 small Bok Choy

Instructions:

• Cut up the red onion to chunks and place in pot with the bones and skins from the chicken thighs and enough water to cover. Roiling boil for 1 hour.
• Filter out the thighs and onions leaving the broth and if needed add the extra broth from a previous chicken broth and bring back to boil for 10 min to reduce a little.
• While waiting for the broth to boil:
• Separate the yolks and whites of 4 eggs
• Mince the meat of the chicken.
• Add the add sesame oil, Bok Choy and minced chicken meat to the broth and reduce heat to low boil for 5 minutes.
• Add in the egg whites stirring softly 3 min.
• Add in yolks and stir softly another 2.
• Add soy sauce to taste and enjoy.