Ingredients: |
Ingredients: 2 Tbsp. sesame oil
12 oz. boneless skinless chicken thighs (about 3 medium), cut into 1-in. pieces
1/3 cup mirin
4 scallions, sliced, dark green parts separated
1 tsp. grated garlic (from about 2 cloves)
1 tsp. grated ginger (from a 1-in. piece)
6 cups low-sodium chicken broth
3 Tbsp. reduced-sodium soy sauce
12-oz. pkg. frozen mini wontons
8 oz. baby bok choy (about 3 small), quartered lengthwise and halved crosswise
Chili crisp, for serving (optional)
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Directions: |
Directions:Cook the chicken:
Heat oil in a large pot over medium-high. Add chicken; cook, undisturbed, until browned on one side, about 3 minutes. Turn and cook for 1 more minute.
Stir in seasonings and broth:
Add mirin; cook, stirring constantly and scraping up browned bits on bottom of pot, until almost reduced, about 1 minute. Add white and light green scallion slices, garlic, and ginger; cook, stirring, until fragrant, about 1 minute. Add broth and soy sauce; bring to a boil.
Add wontons and serve:
Stir in frozen wontons and return to a boil over high; cook for 1 minute. Stir in bok choy and continue to boil until crisp-tender, 2 to 3 minutes. Ladle into bowls. Top with dark green scallion slices. Drizzle with chili crisp, if desired.
Make Ahead and Storage
Store leftovers in an airtight container in the refrigerator for up to two days. For best results, separate the wontons before storing and refrigerate them in a separate container, otherwise, they'll absorb more of the soup's liquid as they sit in the fridge.
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This recipe for Ginger - Scallion Chicken & Dumpling Soup is from