Bok Choy Chicken Soup

This is a great, comforting chicken soup.  It’s a  wonderful recipe from my favorite Chinese cookbook; I can’t believe I’ve made so many things from the book but never this!

(adapted from The Chinese Kitchen by Eilenen Yin-Fei Lo)

Marinade:

1 tsp soy sauce

1 tsp oyster sauce

2 tsp chopped fresh ginger

2 tsp Chinese rice wine

1 tsp sesame oil

1/2 tsp sugar

1/2 tsp salt

pinch white pepper

2 tsp cornstarch

Soup:

2 boneless skinless chicken thighs, thinly sliced

3 cups chicken broth

a 1/2″ piece of ginger, lightly smashed

1/2 lb bok choy

2 tsp Chinese rice wine

Combine the chicken and marinade ingredients in a bowl.

Mix well, cover the bowl with plastic wrap, and refrigerate at least 15 minutes.
Separate the bok choy stems and leaves, and cut both parts into thin slices.
Put the broth and ginger in a pot, cover, and bring to a boil over high heat.  

Add the bok choy stalks, stir, and return to a boil.

Lower the heat to medium and cook for 5 minutes or until the stalks become tender.

Turn the heat back to high, add the leaves, stir, and return to a boil.

Cook for 2 minutes.

Add the chicken and marinade and stir well.

Bring to a boil and cook for a two minutes, then add the wine.

Cook, stirring, until the chicken is done.

Transfer to bowls and serve.