Martha Stewart Living, September 2009
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Ingredients
- 4 1/2 cups homemade or store-bought low-sodium chicken stock
- 2 cups water
- 1 piece (1 1/2 inches) fresh ginger, sliced
- 1 cup sliced scallions, plus more for garnish
- 1 Thai chile or other hot chile, chopped, plus 1, sliced, for garnish
- 1 bunch fresh dill
- 6 ounces shiitake mushrooms, caps sliced 1/4 inch thick, stems reserved
- 1 split boneless, skinless chicken breast (1 pound)
- 2 heads baby bok choy, or 1 head regular, quartered into wedges