This is the perfect thing to eat when you're dealing with one of those horrible winter colds. Chicken soup has always been thought of as one of those cure-all dishes, but this version has loads of ginger and a little bit of spice. It really clears your head out.
2-3 cloves garlic, sliced.
~1/3 cup ginger cut into matchsticks
2 serrano peppers, chopped (seed them and cut out the inner membrane to reduce the heat)
2 stalks bok-choy
1/2 cup (or more) of chopped cilantro
2 boneless, skinless chicken breasts
chicken stock (not broth)
First, get the rice started and stick the chicken in the freezer before you start preparing everything else. Chop up the ginger, cilantro, bok choy, and serrano as shown below.
Slice up the garlic and cook in a couple tablespoons of oil until golden. Remove the garlic and cook the ginger in the garlic oil for a minute.
Add the peppers, cilantro, and bok choy, cook for a few minutes, add the stock and bring it to a simmer. I've tried substituting chicken broth instead of stock, but it doesn't work.
Take the chicken out of the freezer and very thinly slice it - sticking it into the freezer makes it easier to get thin slices of chicken. After this cooks for a couple of minutes, add a couple dashes of fish oil. Add the soup to bowls with the cooked rice and garnish with thinly sliced scallions.
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