Ginger Chicken & Brothy Greens Soup

• Chicken thigh(600 g)
• Steamed Rice(120 g)
• Bok Choy(3)
• Spinach(120 g)
• Ginger(40 g)
• Garlic(4 cloves)
• Green Onions(4)
• Chicken Broth(1.4 L)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Lime(1)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Thinly slice the {Ginger}, mince the {Garlic}, slice the white and green parts of the {Spring Onion} separately, chop the {Bok Choy}, and cut the {Chicken thigh} into irregular bite-size pieces.

   ~12 min

2. 2

   Heat the {Sesame oil} in a large pot over medium heat. Add the white parts of the {Spring Onion}, the {Ginger}, and the {Garlic}. Cook for 2 minutes until fragrant, then add the {Chicken thigh}, {Salt}, and {Black pepper}. Cook for 4 minutes, stirring, until the chicken loses its raw color.

   ~6 min

3. 3

   Add the {Chicken Broth}, {White rice}, and {Soy sauce}. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring once or twice, until the rice is tender and the broth is lightly cloudy.

   ~15 min

4. 4

   Stir in the {Bok Choy} and {Spinach}. Simmer for 3 minutes until the greens are wilted and tender. Squeeze in half the {Lime} and taste, adding more juice if you like.

   ~3 min

5. 5

   Ladle the soup into bowls and scatter over the green parts of the {Spring Onion}. Serve hot with the remaining {Lime} on the side for squeezing.