Poached Chicken With Bok Choy In Ginger Broth

Directions

1. 1
   In a large pot, combine the chicken stock, water, ginger, scallions, chopped Thai chile, dill, and shiitake mushroom stems. Bring to a simmer over medium heat, then reduce the heat and gently simmer for 20 minutes to infuse the flavors.
2. 2
   Strain the broth, discarding the solids, and return the broth to the pot.
3. 3
   Add the chicken breast to the broth and poach gently for 10-12 minutes, or until the chicken is cooked through. Remove the chicken and set aside.
4. 4
   Add the bok choy and sliced shiitake mushroom caps to the broth, simmering for an additional 5-7 minutes until tender.
5. 5
   Slice the poached chicken breast and divide it among bowls. Ladle the hot broth and vegetables over the chicken.
6. 6
   Garnish with sliced scallions and additional Thai chile if desired, and serve immediately.