Ingredients

How to make it

  • Combine the broth, wine or sherry, chicken, garlic, ginger and hot pepper in a pot. (Lemongrass would probably be excellent here, too.)
  • Bring to a boil for a few minutes to cook away some of the alcohol (skip the “for a few minutes” if you aren’t adding wine), then turn down and simmer on medium-low till chicken’s done.
  • At this point, strain everything to remove some of the chicken fat. This results in a nice, clear, but still flavorful and rich broth.
  • Shred the chicken roughly with a fork, then return it and the strained broth to the pot.
  • Add the sprouts and the whites of the bok choy and scallions.
  • Cook until those are soft, then add all the green stuff: bok choy leaves, scallion greens, and cilantro.
  • Add the lemon juice and zest, turn off the heat, and serve.

Reviews & Comments 1

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  • muppets0401 6 years ago
    THIS IS A GREAT RECIPE, I HAVE MADE THIS IN THE PAST. REALLY GOOD POST THANKX
    MEL
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