Ginger-Chicken Stew

An Asian-inspired chicken stew that tastes clean and clear, built around a serious amount of fresh ginger. A two-inch piece cut into matchsticks (not minced) gives you ribbons of ginger flavor throughout the broth and occasional bright, peppery bites of the whole piece. The kind of stew that opens the sinuses and tastes like feeling better.

Sesame oil is the starting fat, giving the chicken an early layer of nuttiness. Chicken tenders cut into bite-sized pieces cook fast and stay tender, and a short blast with the ginger and thinly sliced garlic builds the aromatic base. Sherry deglazes the pan, and boiling the broth for a full five minutes concentrates the flavor before the greens go in.

Mustard greens are the signature green, peppery and assertive, with just enough bitterness to balance the salty-sweet broth. Swiss chard works if mustard greens are hard to find. A teaspoon of red chile sauce is all the heat this needs, but feel free to add more at the table.

Chef Tips

• Cut the ginger into matchsticks rather than grating or mincing. The fibrous pieces hold their shape and release flavor gradually instead of all at once.
• Do not overcook the chicken. Six minutes in the initial sear is enough to brown the exterior; it finishes cooking when it returns to the broth at the end.
• Rinse the mustard greens twice. Grit in the leaves settles to the bottom of the sink, so lifting the leaves out (not draining) leaves the grit behind.
• Taste before salting. Low-sodium broth plus soy sauce can still total more salt than you think.

Variations

• Swap chicken tenders for thin-sliced pork tenderloin or shrimp for a different protein texture.
• Add a handful of cooked rice noodles or cellophane noodles to the pot at the end for a heartier soup.
• Finish with a drizzle of toasted sesame oil and sliced scallions at the table for extra aroma and color.