Today I am starting a weekly project. Every Monday I will post something online that you viewers can make yourself. It could be food, crafts, soaps, lotions, anything. I will start out simple and try to post easy instructions and when I can, post pictures.
Today's Make It Yourself Monday is about food. The weather is a little dreary today and I am not feeling all that great so I am going to make Chicken Buk Choy Soup. It is my favorite Asian Chicken Soup so far. It warms be up and tantalizes my taste buds. The base of this recipe comes from the book The Chinese Kitchen by Eileen Yin-Fei Lo. I have adjusted only a few things here for my family. If you are looking for a great Chinese cook book- this is the book to buy.
For the Marinade:
2 tpsns Soy sauce - I like Dark soy
2 tspns Oyster sauce
1 tspn Grated ginger mixed with 2 tspns gin
1 tspn Sesame oil
1 1/4 tspn Suger
1 tspn Salt
pinch of Ground pepper
1 tblspn Cornstarch
3/4 Lean skinless boneless chicken breasts cut into 2 inch strips
5 Cups Chicken Broth
One 1 -inch think slice of ginger smashed to release flavor
1 Bunch Bok Choy cleaned separated and cut into 1/4 slices
2 Tblspns peanut oil
In a large bowl combine the marinade ingredients and all chicken. Let sit for at least 15 minutes or longer
Place broth and ginger in large pot, cover and bring to a boil over high heat. Add Buk Choy stalks, stir, and return to a boil. Lower heat to medium and cook 5 minutes until stalks become tender. Turn heat back up to high and add the leaves, stir, and return to a boil, cook for 2 more minutes. Add chicken and marinade, stir to separate slices. Return to a boil, add gin, and stir well. Add peanut oil, stir. Turn off the heat and stir. Serves 6
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