Ingredients
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1
-
2
-
1
-
400
-
4
-
-
-
1
-
450
-
-
-
-
-
-
Directions
Chicken and Bok Choy Soup, I make this with Shanghai Bok Choy, a smaller Bok Choy than the regular one with light green ribs rather than the white ribs. If you have Bok Choy in a Chinese restaurant, they tend to slice it lengthways and cook the whole thing at once. I decided to cook the ribs and leaves separately and accidentally came up with this recipe because I was distracted after adding the ribs. I found that by overcooking the ribs slightly, they take on an almost buttery flavour, a nice contrast to the freshness of the leaves. I make this with Easy Prep Vegetable Stock Recipe #247153. One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes., With a little twist I added shrimp, ginger and mushrooms. So far it’s great., .
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Steps
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1
Done
|
Chop the Onion and Garlic in the Food Processor. |
|
2
Done
|
Fry the Onion and Garlic in the Oil. |
|
3
Done
|
Chop the Chicken Breast Into Cubes and Then Add to the Food Processor and Pulse to Get Ground/Minced Chicken. Alternatively, You Can Buy Chicken Mince and Chop the Onion Finely. I Like to Know What Has Gone Into My Chicken Mince! |
|
4
Done
|
Add to the Onion and Stir to Brown the Chicken. |
|
5
Done
|
Add the Vegetable Stock You Could Use Chicken Stock If You Have It, a Good Pinch of Salt, Grind of Pepper and the Soy Sauce. |
|
6
Done
|
Twist the Leaves Off the Bok Choy I Find That Easier and Quicker Than Chopping Them. |
|
7
Done
|
Rinse Any Dirt Off the Ribs and Chop Coarsely. Add to the Soup. |
|
8
Done
|
Simmer For 10 Minutes. |
|
9
Done
|
Roughly Chop the Leaves and Add to the Soup. |
|
10
Done
|
Simmer For Another 2 Minutes. |
