Beijing Stew with Chicken & Shrimp
A quick, warming Chinese stew with tender chicken and shrimp in a ginger-soy broth, finished with crispy garlic and fresh greens. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 42g
Ingredients
- ¾ lb boneless chicken thighs
- ½ lb large shrimp, peeled and deveined
- 3 tbsp ginger, sliced into thin coins
- 4 tbsp soy sauce
- 6 cups chicken broth
- 8 oz baby bok choy, halved lengthwise
- 2 tbsp chili oil (or sesame oil mixed with chili flakes)
Instructions
- 1
Cut chicken thighs into 1-inch pieces. Heat oil in a large pot over medium-high heat.
- 2
Add ginger slices and stir for 30 seconds until fragrant. Pour in soy sauce and broth.
- 3
Bring to a boil, then add chicken pieces. Simmer for 8 minutes until cooked through.
- 4
Add shrimp and bok choy to the pot. Simmer for 3 minutes until shrimp is pink and bok choy is tender.
- 5
Taste and adjust seasoning with salt and soy sauce if needed. Drizzle chili oil over the top.
- 6
Serve hot in bowls, dividing broth, protein, and greens equally among portions.
Tools you’ll need
- large pot (4-quart or larger)
- cutting board
- chef's knife
- wooden spoon or ladle
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