Shiitake, Bok Choy & Ginger-Miso Chicken Broth

• 800 g boneless, skinless chicken thighs
• 350–400 g fresh shiitake mushrooms, sliced (stems removed)
• 5–6 baby bok choy, quartered lengthwise
• 4 spring onions, sliced (white and green parts separated)
• 1¾ l chicken stock, good-quality
• 6 fresh ginger, thinly sliced or grated
• 5–6 garlic cloves, finely chopped
• 1½–2 tbsp light soy sauce
• 2 tsp sesame oil
• 2–3 tsp white miso paste
• 2 tsp rice vinegar or fresh lime juice
• white pepper, to taste
• spring onion greens
• chili crisp or fresh sliced chili
• lime wedges
• 250 g dry jasmine rice

Preparation

1. Step 1
   Heat the sesame oil in a large pot over medium heat. Add the ginger, garlic and white parts of the spring onions. Cook gently for 1–2 minutes until fragrant, stirring frequently. Avoid browning the garlic.
2. Step 2
   Add the sliced shiitake mushrooms. Sauté for 4–5 minutes until softened and beginning to brown.
3. Step 3
   Pour in the chicken stock. Add 1½ tablespoons of soy sauce and a pinch of white pepper. Bring to a gentle simmer and cook for 5 minutes.
4. Step 4
   Add the whole chicken thighs directly to the broth. Simmer gently for approximately 15–20 minutes, until the chicken is cooked through (74°C / 165°F internally). Remove the chicken and shred into bite-sized pieces using two forks. Return the shredded chicken to the broth.
5. Step 5
   Add the thicker white stalks of the bok choy first. Simmer for 2 minutes, then add the leafy green sections. Cook for another 1–2 minutes until just tender.
6. Step 6
   Turn off the heat. In a small bowl, combine the white miso paste with a few tablespoons of hot broth. Stir until smooth. Pour the mixture back into the pot. Add the rice vinegar or lime juice and taste. Adjust with a little more soy sauce, miso or white pepper if needed. Avoid boiling the broth after adding the miso to preserve its delicate flavor.
7. Step 7
   If using jasmine rice, rinse the jasmine rice until the water runs mostly clear. Cook separately according to packet instructions. Fluff with a fork when ready.
8. Step 8
   If using jasmine rice, spoon some into the bottom of four deep bowls. Divide the shredded chicken, mushrooms and bok choy evenly between the bowls. Ladle over plenty of fragrant broth. Finish with spring onion greens, a squeeze of lime and a little chili crisp if desired.