Bok Choy Gai See Tong (Bok Choy and Shredded Chicken Soup)

1 T. Oyster Sauce

1 1/2 t. Tamari Soy Sauce

1 T. gin

1 t. dark sesame oil

1 t. sugar

2 t. cornstarch

1/2 lb. chicken cutlets, cut into julienne slices

4 c. chicken stock

1 slice ginger, 1/2" thick, peeled and smashed

1 1/2 lbs. Bok Choy, washed, dried and cut on the diagonal in 1/2" pieces, stalks and leaves separated.

2 green onions, white and light green sections thinly sliced


Place oyster sauce, soy sauce, gin, sesame oil, sugar and cornstarch in a sealable plastic bag and shake to combine.  Add chicken, toss to coat, press out the air from the bag and let chicken marinate in the refrigerator for 20 minutes.


Place chicken stock and ginger into a large pot, cover and bring to a boil.  Add the bok choy stalks, return to a boil, reduce heat to medium and cook for 5 minutes or until the stalks are tender.  Raise the heat back to high and add the bok choy leaves, immerse thoroughly, stir and return to a boil. Reduce heat and cook for a few minutes until leaves are tender.  Raise heat to high, add the chicken and marinade, stir to mix thoroughly and return to a boil for 1 minute. Stir in the green onions and serve.