Chinese Chicken Bok Choy Soup

Method

1. 1. Prepare Aromatics:
      • In a large pot, heat a bit of oil over medium heat. Add sliced ginger, minced garlic, and half of the chopped spring onions. Sauté until fragrant.
   2. Cook Chicken:
      • Add thinly sliced chicken breasts to the pot. Cook until the chicken is no longer pink, stirring occasionally to ensure even cooking.
   3. Add Vegetables:
      • Pour in the chicken broth. Add julienned carrots and let the soup simmer for 5-7 minutes until the carrots are slightly tender. Add chopped baby bok choy and cook for an additional 2-3 minutes until wilted but still vibrant green.
   4. Season the Soup:
      • Stir in soy sauce, oyster sauce, and sesame oil. Season with salt and white pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld.
   5. Serve:
      • Ladle the Chinese Chicken Bok Choy Soup into bowls over cooked rice or rice noodles. Garnish with remaining chopped spring onions, fresh cilantro leaves, and a sprinkle of red chili flakes for some heat, if desired.

   Pro Tips

   • Flavor Infusion: Allow the soup to simmer for a little longer if you prefer a richer and more intense flavor.
   • Bok Choy Selection: Opt for young baby bok choy for a tender texture and a slightly sweet taste.
   • Garnish Creativity: Experiment with additional garnishes like toasted sesame seeds or a drizzle of chili oil for a personalized touch.
   • Soup Storage: This soup reheats wonderfully, making it an ideal candidate for meal prep. Store it in an airtight container for a quick and delicious meal later.

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