Description
A nourishing Asian comfort bowl made with tender chicken, crisp bok choy, aromatic ginger, and a deeply flavorful broth that feels cozy, light, and satisfying.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- Black pepper, to taste
- 2 pounds bok choy, stems and leaves separated
- 1 fennel bulb, thinly sliced
- 1 medium onion, chopped
- 3 green onions, sliced, white and green parts separated
- 2 cups bean sprouts
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, sliced
- 6 cups chicken broth
- 1/4 cup soy sauce or low-sodium soy sauce
- 1/2 ounce dried shiitake mushrooms
- 1 cinnamon stick
- 1 star anise
- Fresh cilantro leaves, for garnish
- Sesame oil, for garnish
- Lime wedges, for serving
Instructions
- Soak dried shiitake mushrooms in boiling water for about 20 minutes until softened, then slice and reserve soaking liquid.
- In a large pot, cook chopped onion over medium heat with a splash of broth until softened.
- Add garlic and ginger and stir until fragrant.
- Pour in chicken broth, reserved mushroom liquid, soy sauce, cinnamon stick, star anise, and black pepper, then bring to a gentle simmer.
- Add chicken thighs, reduce heat, and simmer for about 20 minutes until fully cooked.
- Remove chicken if desired, shred lightly, and return to the pot.
- Add sliced shiitake mushrooms, fennel, and white parts of green onions and simmer 5–10 minutes.
- Add bok choy stems and cook 2–3 minutes, then add leaves and bean sprouts until wilted.
- Remove cinnamon stick and star anise, adjust seasoning, and serve hot with garnishes.
Notes
Simmer gently to keep the broth clear and the chicken tender. Separate bok choy stems and leaves for even cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian