Simple Chicken & Bok Choy Soup

1. 1
   prep · ~10 min

   Prep the ingredients.

   1.Slice chicken breast thinly against the grain.

   2.Separate bok choy stalks from leaves and chop into 2-inch pieces.

   3.Mince garlic cloves and thinly slice the ginger.

   4.Slice green onions and set aside for garnish.
2. 2
   saute · ~2 min

   Sauté the aromatics.

   1.Heat a large pot over medium heat and add a splash of water or a light spray of oil.

   2.Add the minced garlic and sliced ginger.

   3.Stir constantly until fragrant, about 30 seconds.

   TIPDon't let the garlic burn — it turns bitter. Keep the heat medium and stir continuously.
3. 3
   boil · ~10 min

   Build the broth and poach the chicken.

   1.Pour in 6 cups of water and bring to a rolling boil over high heat.

   2.Add the sliced chicken, soy sauce, and a pinch of salt.

   3.Reduce heat to a gentle simmer and cook until chicken is opaque and cooked through, about 5-7 minutes.

   4.Skim off any foam that rises to the surface for a clearer broth.
4. 4
   boil · ~3 min

   Wilt the bok choy.

   1.Add the bok choy stalks to the pot first and simmer for 2 minutes.

   2.Add the bok choy leaves and cook for 1 more minute until just wilted and bright green.

   TIPDon't overcook the bok choy — it should keep a slight crispness.
5. 5
   mix · ~1 min

   Finish the soup.

   1.Turn off the heat.

   2.Stir in the sesame oil and a pinch of white pepper.

   3.Taste and adjust salt if needed.
6. 6
   serve

   Ladle into bowls and garnish with sliced green onions.

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