Sylvia's Scenario

It is soup season now and tonight that's what we had for dinner. It actually snowed in the mountains for the first time today. Brrrrrrrr!  But this soup will warm you right up.  I really like the flavors in this soup because it has lemon and ginger in it giving it an Asian flare so it's not your usual chicken soup.  It also has bok choy and mushrooms in it, two of my favorites.  Bok Choy is often called Chinese cabbage so it's in a lot of Asian dishes and I love it.     I randomly bought this bok choy when I went to the Pike Place Market recently.  It was a nice day, no cruise ships in port, tourist season is over and it's a perfect time for a local like me to enjoy our Market.  I actually went to buy clams for dinner but ended up with 3 bags of food before I was done.  I bought some of the  "OH MY GOD" Flavor King plums that were as sweet as sugar. The vendors give you samples of their produce...

I was craving more dumplings from Din Tai Fung   (Nick got me hooked) but I'm 500 miles away from the closest one so instead I decided to try to make something along those lines for dinner tonight and this turned out really yummy. I bought some baby bok choy to go along with it just like we had at Din Tai Fung. Serves 4 1 pound chicken thighs 1 cup soy sauce 1/2 cup sugar 1 cup water 1 tsp onion powder 3 cloves garlic, minced 1 tsp ground ginger 1 Tbsp lemon juice 1 tsp red pepper flakes 3 tsp. corn starch steamed baby bok choy cooked brown rice sesame seeds 1. Cut chicken into bite-sized pieces and spread out in a single layer in a baking pan. 2.  In a medium saucepan over high heat, whisk together the soy sauce, sugar, water, onion powder, garlic, and ground ginger. Bring to a boil. Reduce heat to low and simmer 5 minutes. 3.  Remove mixture from heat and whisk in lemon juice and red pepper flakes. 4.  Pour mixture over chicken. 5.  ...

Makes 4 servings 1 pound skinless, boneless chicken breasts 4 ribs celery, cut into large pieces 1 carrot, peeled and thickly sliced 1 medium onion, quartered 1 large bay leaf 2 cups chicken broth 2 Tbsp. sesame oil 1 head Napa cabbage, chopped 2-3 heads of baby bok choy 12 ounces mushrooms, sliced 1 bunch green onions, thinly sliced on an angle 4 cloves garlic, thinly sliced 1 fresno chili pepper, thinly sliced One 1-inich piece fresh ginger, grated 2 Tbsp.  tamari or soy sauce 1-14 oz. package fresh yakisoba noodles a handful cilantro, chopped 1.  Place the chicken, celery, carrot, onion and bay leaf in a pot.  Cover with 1-1/2 - 2 quarts water, bring to a boil and let poach for 12 minutes.   Remove the chicken and let cool.  Shred the chicken meat.  Strain the poaching liquid.  Mix together with the store-bought chicken broth.   3.  Heat the sesame oil in a dutch oven or medium soup pot over medium-high heat. ...