Recipe by RonaNZ
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 (Easy Prep Vegetable Stock). One serving of this soup contains quite a lot of protein and is suitable for South Beach or Sure Slim weight loss programmes.
- 1 onion
- 2 garlic cloves
- 1 tablespoon oil
- 400 g chicken breasts
- 4 cups vegetable stock
- 1 tablespoon soy sauce
- 450 g bok choy
Directions See How It's Made
- Chop the onion and garlic in the food processor.
- Fry the onion and garlic in the oil.
- 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!
- Add to the onion and stir to brown the chicken.
- 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.
- Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
- Rinse any dirt off the ribs and chop coarsely. Add to the soup.
- Simmer for 10 minutes.
- Roughly chop the leaves and add to the soup.
- Simmer for another 2 minutes.