1 whole frying chicken with neck, about 5 pounds
8 chicken wings or one turkey wing
2 teaspoons kosher salt
3 ounces’ fresh ginger, peeled and sliced into quarter inch slices (about ½ cup)
1 bunch scallions cut into thirds
12 sprigs cilantro (including stems)
1 ½ teaspoons black peppercorns whole
1 celery stalk cut into quarters
1 quart store bought chicken stock, or home made if you have it
6 quarts’ water
1 tablespoon peanut oil
1 pound baby Bok choy (see note)
1 bunch scallions, bottoms and tops separated and each sliced
7 ounces’ shiitake mushrooms, stems removed and discarded and caps sliced
1 teaspoon garlic chili sauce (or more if you like it spicy)
4 quarts of stock from above
2 tablespoons soy sauce
8 ounces’ snow peas trimmed and cut in half
1 5-ounce can water chestnuts drained and sliced
2 pounds’ chicken meat from above
¼ cup cilantro leaves coarsely chopped
Scallion tops sliced
2 tablespoons fresh mint, chopped
Place chicken and all stock ingredients in a medium to large pot and bring to a boil. Lower to a fast simmer and simmer for two hours uncovered.
Remove chicken and wings and discard remaining solids. There should be four quarts (one gallon) of stock left. If more, cook down to four quarts. If less, add a little water to equal four quarts.
Separate skin and bones from meat and shred meat with two forks. Set aside and discard skin and bones.
Note: Clean baby Bok choy of any sand and separate the whites from the tops. Chop the tops and set aside. Remove core from bottoms and discard. Cut the bunch in half the long way then each half in half and slice into pieces. Set aside.
In a large heavy bottomed pot or Dutch oven, heat peanut oil over medium high heat.
Add Bok choy bottoms, scallion bottoms, mushrooms and garlic chili sauce. Sauté for three minutes.
Add stock, soy sauce, snow peas, water chestnuts and chopped Bok choy tops.
Cook for two minutes.
Add chicken meat, bring back to serving temperature and serve.
Serve topped with scallion tops, cilantro and mint.
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