Bok choi and chicken soup
This Bok choi and chicken soup is wonderfully fragrant and light. It is packed full of flavour and is a great recipe for using up leftover vegetables. You can add any vegetables to the mix really – potatoes/leeks/mushrooms etc etc. You could also add noodles to it as i sometimes do.
Bok choi is sometimes called pak choi and sometimes has a y at the end which had me pronouncing it in all them ways at the market.
Today it is 5 am and my son is awake. This is the second morning in a row. As much as i love my kiddos, I’m not as amused by it this morning. Straight to bed son. This will not become a habit for you! They have realised that I am waking up when it is 5 am and think it is really cool to be awake in the dark.
Back to the soup, I really want to introduce video to the site but have tripod issues. I find it very difficult to take process photos whilst I’m cooking whilst playing referee with the kids especially since I ordered an attachment for my tripod and somehow a mini tripod arrived instead. Like sooooo mini that it fits in my hand. Oops. Anyway i did manage to take some process shots for this post and so I may add them in one flipagram style video at some point. Here it is with some noodles in it. The problem with taking a picture in a dark bowl is that sometimes it is hard to see the broth.
Today we are taking my little girl to have her photos taken for nursery. I was emotional when my little boy started nursery but with my daughter it’s a whole different ball game. I cried when the nursery called me! I mean how ridiculously dramatic and unlike me is that? I don’t know what it is about daughters but I’m a bit more protective of her. My son is very confident, happy, laid back, funny, resilient and very social. My daughter is social, sweet and funny but she can be highly strung. She is also sensitive. Yesterday she was hugging her cousin. He didn’t realise that she was trying to hug him and he said she was being naughty. She was really upset and declared that she wasn’t his friend (with her hands on her hips, of course). Aah the secret life of a tot.
Anyhooooo, has anyone else been watching, the secret life of the zoo? I am absolutely fascinated by animals and it is one of the reasons I so desperately want to go to Africa. I know that zoo’s are frowned upon and I agree, it is cruel to take an animal out of it’s natural habitat and cage it. It is also cruel to stop it using it’s natural instincts. A hunter should be able to hunt in it’s natural environment but this programme puts a bit of a different spin on it. It allows you to see how much the zoo keepers love for and care for the animals. It gives the animals personality. I am not saying that makes a zoo an ok concept. In essence, it is capturing an animal for human spectatorship. That being said, I have been to the zoo because I love to watch animals and in the UK that is about as close as i am going to get to a wild animal. Wow, how did we end up at the zoo?
I don’t watch much TV so when I actually like a programme, it is a miracle. So imagine my delight when I saw yet another programme that I LOVE. The Real Marigold Hotel takes me back to being 9 years old in India. I love, love, love the colour, the drama and the magic of India (I can leave the smell) and would love to go again. My only regret is not making in time to see my gran for the last time. My sweetheart granny who passed away far too soon.
Back to the soup!
- 2 skinless breasts cut into ½ inch strips
- 1 onion sliced finely
- 2 carrots chopped into ½ inch slices
- 1 large bok choi coarsely chopped
- 2 cloves garlic crushed
- ½ inch of ginger grated finely
- 2 red chillis chopped finely (adjust amount according to your taste)
- 3 spring onions sliced
- 2 tbsp Soy sauce
- 400ml chicken stock (1 stock cube with 400 ml water)
- 1 tbsp flour
- Salt and Pepper to taste
- 1 tbsp oil
- Heat oil in a non stick pot and add the ginger, garlic and red chilli.
- Add the onion and cook till translucent.
- Add the chicken breast and cook for 5 minutes.
- Put the flour in a bowl, whisk in 4 tablespoons of the stock and mix until smooth.
- Add to the pan and bring to the boil, then pour in the remaining stock and add the carrots.
- Simmer uncovered over a low heat for about 15 minutes.
- Now add the soy sauce, spring onions and bok choi.
- Boil for a further 2 minutes, season and serve.