Description
A comforting and aromatic soup featuring tender chicken, fluffy rice, and crisp bok choy in a ginger-infused broth.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 6 cups chicken broth
- 1 cup jasmine rice, rinsed
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, peeled and thinly sliced
- 4 heads baby bok choy, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the chicken, ginger, and garlic. Reduce heat to medium and simmer for 10 minutes.
- Stir in the rice and soy sauce. Continue to simmer for 15 minutes, or until rice is tender.
- Add the bok choy and cook for an additional 3-5 minutes until wilted.
- Remove from heat and stir in sesame oil. Season with salt and pepper to taste.
- Ladle into bowls and garnish with sliced green onions before serving.
Notes
You can customize the seasonings to taste.