Bok Choy and Chicken Soup
For a less spicy broth, seed the chile before cooking.
This dish has the comfort of chicken soup, with a kick from ginger and chile.
Removing the poached chicken breasts from the broth as soon as they are done saves them from overcooking. Ladling the hot soup directly over the shredded meat in the serving bowls just before serving reheats it without turning it rubbery.