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.
- 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.