Bok Choy - Ginger Chicken Soup

Halfway through the month, and I finally found my Asian-inspired recipe! It comes from this month's Ready Made. This is a very inspiring magazine. It's all about how to make stuff out of things you would normally throw away or recycle. I love it.

Here's the recipe:

Also known as Chinese white cabbage, bok choy is rich in vitamins, especially folate, which helps stave off anemia during pregnancy (and, some say, helps recovery after a night at the bar, though we wouldn't know about that). For a shortcut, use cooked boneless chicken strips from the meat section of your supermarket, or a roasted chicken from your deli. Vegetarians can omit the bird and substitute vegetable broth.

  • 2 tsps sesame oil

  • 1 large carrot, cut into matchstick-sized pieces

  • 2 tsps finely grated fresh ginger

  • 1/2 lb cooked, boneless, skinless chicken, cut into bite-size pieces

  • 4 cups chicken broth

  • 1 cup water

  • 2 tsps soy sauce

  • 1 lb baby bok choy, trimmed and cut diagonally into 3/4-inch-wide strips

  • 1/4 cup chopped scallion greens

  • Freshly ground pepper

  1. In a four-quart pot, heat sesame oil over medium-high heat. Add carrots and cook, stirring, for two minutes. Add the shallot and ginger, stirring constantly until fragrant, about 30 seconds. Stir in chicken and cook one minute more.

  2. Add the broth, water, and soy sauce and bring to a boil (scraping loose any ginger sticking to the bottom of the pot). Add bok choy, reduce heat to low, and simmer until vegetables are tender, about five minutes. Remove from heat, stir in scallions, and season with freshly ground pepper.

I will post results as soon as I go grocery shopping! As a side note, if I buy ginger, what are some other things I can do with it?