Online Recipe Database Direct Access

This recipe is liked by 0 person(s).

Chicken, Poached, with Bok Choy in Ginger Broth

Categories: Import
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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.
Ingredients Serves 4.
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
Directions 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.
First published

Recipe uploaded with Shop'NCook recipe organizer software.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe