Lemon Ginger Chicken Stew
Yield: Serves 6 to 8
Equipment Needed: medium pot, citrus press
From the moment ginger meets sesame in Step 1, you’ll lose control over the smell of this warm, bubbly stew. The ginger and bok choy combo is the health kick we knew you needed. We used a nice, long grain rice to hold up against the long simmer of broth, fresh veggies and meaty Comrade Cluck. Chilly weather approved. Snow day approved. Pretending-to-be-sick-just-to-slurp-down-a-bowl approved.
- 10 oz. Comrade Cluck
- 1 tablespoon sesame oil
- 4 cloves garlic – minced
- 2 inches ginger – minced
- 2 carrots – medium dice
- 4 stalks of celery – medium dice
- 1 medium onion – medium dice
- 1 tablespoon miso paste
- 32 oz. vegetable broth
- 2 cups water
- 1 cup long grain rice – We used jasmine rice
- 1 lemon – zest and juice
- 3 bunches baby bok choy – rough chopped
The How To
- Over medium low heat saute onion, celery, carrot, ginger, and garlic in sesame oil until onions are translucent. **Tip: sesame oil has a very low smoke point so keep your heat low to avoid scorching the oil**
- Add miso paste. Once dissolved, add Comrade Cluck, vegetable broth, water, rice and lemon zest.
- Cover, increase heat to medium, cook 20 mins or until rice is cooked.
- If rice has absorbed too much water, add 1 to 2 cups of additional water or stock.
- Turn off heat, stir in baby bok choy and lemon juice.
- Salt and pepper to taste. Garnish with lemon.