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Chicken Soup with Bok Choy and Ginger

Chicken Soup with Bok Choy and Ginger

  • Makes
    6 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

We got the idea for this light, clean-tasting yet aromatic chicken soup from classic Chinese poached chicken, sometimes referred to as “white-cooked” chicken. The addition of baby bok choy, simmered in the broth until the stems are tender, gives the soup verdant color and turns it into a meal in a bowl. The bok choy, scallions and cilantro are added at the end of cooking, so prep these ingredients while the chicken cooks. Fragrant steamed jasmine rice would be a welcome accompaniment, either spooned directly into the bowl or offered on the side.

Tip

Don’t use cooking sherry for this recipe; it usually has added sodium and little, if any, actual sherry flavor. And don't use boneless, skinless chicken for this soup. Bones give the broth body as well as flavor.

Ingredients
  • 1

    tablespoon grapeseed or other neutral oil

  • 4

    inch piece fresh ginger (about 3 ounces), peeled and cut into 4 pieces

  • 5

    medium garlic cloves, smashed and peeled

  • ½

    cup dry sherry

  • 2

    teaspoons white peppercorns

  • Kosher salt and ground white pepper

  • 2

    pounds bone-in, skin-on chicken thighs, skin removed

  • 1

    pound baby bok choy, trimmed and cut crosswise into ½-inch pieces

  • 4

    scallions, thinly sliced

  • 1

    cup chopped fresh cilantro

  • 2

    tablespoons unseasoned rice vinegar

  • chili oil or toasted sesame oil, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds.

Add the sherry and bring to a boil. Stir in 6 cups water, the peppercorns and 2 teaspoons salt. Add the chicken thighs, arranging them in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 20 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the chicken to a plate and set aside to cool slightly. Meanwhile, pour the broth through a fine mesh strainer set over a large bowl; discard the solids.

Let the broth settle for about 5 minutes, then, using a large spoon, skim off and discard the fat from the surface. Return the broth to the pot. Remove and discard any bones from the chicken and shred or chop the meat into bite-size pieces.

Select Normal/Medium Sauté and bring the broth to a simmer. Stir in the bok choy and cook, stirring occasionally, until the stems are tender, about 3 minutes.

Stir in the chicken, scallions, cilantro and vinegar. Taste and season with salt and ground white pepper. Serve drizzled with chili oil or sesame oil.