Chicken & Rice Soup with Ginger and Turmeric
3 tablespoons neutral oil, such as canola or vegetable oil
5 scallions, thinly sliced crosswise (about 3/4 cup), plus 1 to 2 scallions, thinly sliced on an angle, for garnish
5 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger, for garnish
4 teaspoons ground coriander
1 tablespoon ground turmeric
Kosher salt and black pepper
1 ½ cups short-grain brown rice or Arborio rice (10 ounces)
3 quarts chicken stock
3 bunches baby bok choy (about 1 pound)
1 (3- to 4-pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot)
Sliced fresh red chile and chopped cilantro, for serving
In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes. Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn’t fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt. Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.
From the New York Times Cooking website.