Wind Chill Chinese Chicken Pot

Chinese Chicken Pot

 6 chicken drumsticks

8 cups poultry stock or 6 cups stock and 2 - 4 cups water

1 inch chunk of fresh ginger, peeled and sliced thin

3 cloves of garlic, peeled and sliced thin

6 whole baby bok choy

1 cup edamame, (I used frozen)

1/2 red bell pepper, cut in one inch pieces

2 ounces fresh mushrooms (I used whole enoki)

1/2 cup thinly sliced scallion

2 ounces of tapioca noodles, bean threads or rice noodles

2 tablespoons toasted sesame oil

 Place the drumsticks, stock, bell pepper, garlic and ginger in a large soup pot and bring to a boil. Turn down the heat and let simmer for 15 minutes. Add bok choy, edamame, sesame oil and noodles and simmer another 3- 5 minutes. Add scallions  and enoki mushrooms just before serving. (If you use another heartier mushroom, you need to cook them longer so I would add them with the bok choy.) Serve your favorite soy sauce, hot sauce, tamari or sesame oil on the side.

3-4 servings