Whole poached chicken with lemon grass and bok choy from The Washington Post by Bryn Williams

  • whole chicken
  • ginger root
  • Show all ingredients...

  • EYB Comments

    Recipe calls for a small red bird's eye chili pepper.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Recipe Notes

    Recipe calls for a small red bird's eye chili pepper.

  • Laura on January 19, 2013

    I have made this recipe numerous times since it was published in the WaPo about a year ago. It's fabulously healthy and delicious. The flavors are sublime. It's the ultimate comfort food. I do make some changes: I cook 1 cup of brown rice with 2 cups of the broth for 40 minutes; I don't put the chicken in with the bok choy to boil -- I add the chicken after the bok choy is cooked; I serve it as a soup with broth, rice, bok choy and chicken --- I cut up the bok choy and the chicken prior to adding to the soup.

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