I want to make this, but in my SC. I like to be able to start things in the morning/afternoon and it be ready for dinner so Im free to do other things. Im wondering, what temperature and how long should I cook this? I was thinking high until the chicken is cooked and then low, adding the bok choy in towards the end. What do you guys think? Heres the recipe Ingredients 4 cups low-sodium chicken broth 2 cups water 2 stalks celery, thinly sliced (about 1/2 cup) 4 scallions, thinly sliced, white and light-green parts separated 2 cloves garlic, thinly sliced 1 1-inch piece ginger, peeled and julienned 1 small serrano or jalapeno chile, stemmed and thinly sliced (about 1 tablespoon) 1 pound boneless skinless chicken-breast halves 2 heads baby bok choy (about 12 ounces), stalks sliced crosswise into 1/2-inch pieces, leaves left whole 3/4 teaspoon fish sauce Coarse salt Lime wedges, for serving Directions Combine broth, water, celery, scallion whites, garlic, ginger, and chile in a medium saucepan; bring to a boil over high heat. Reduce heat to medium, add chicken, and cook at a bare simmer until a thermometer inserted into thickest part of meat reaches 160 degrees, about 13 minutes. Remove chicken from broth. When cool enough to handle, tear into 1-inch pieces and divide among 4 bowls. Meanwhile, add bok choy to broth. Simmer until just tender, about 5 minutes. Stir in fish sauce; season with salt. Ladle soup over chicken and sprinkle with scallion greens. Serve with lime wedges.
Posted on: Sun, 04 Jan 2015 02:02:34 +0000
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