Gingery Chicken Stew Recipes

Steps:

• Scrub 2 carrots and cut into 2" pieces. Finely grate ginger to yield 1 tsp., then thinly slice remaining ginger. Place chopped carrots, ginger slices, chicken, onion, celery, garlic, peppercorns, and cilantro stems, if using, in stockpot. Fill with cold (preferably filtered) water to cover (about 4 quarts). Cover and heat over high until mixture comes to a low boil. Immediately reduce heat to medium-low and bring to a simmer. Cook, uncovered, skimming foam and fat from the surface occasionally and reducing heat if needed so mixture does not come to a boil, until chicken is just cooked through, about 30 minutes.
• Using tongs, carefully transfer chicken to a rimmed baking sheet. Let cool slightly, about 15 minutes. Remove meat from bones, discard skin, and return bones to pot. Continue to simmer until liquid is flavorful andreduced, about 2 hours. Shred chicken into bite-sized pieces and reserve.
• Peel remaining 2 carrots and cut into 1/4"-thick slices on the bias. Spiralize zucchini into noodles (alternatively, use mandoline with julienne blade). Divide zucchini noodles among bowls.
• Carefully strain broth into a large bowl or another pot (you should have about 8 cups). Return broth to stockpot and bring to a simmer. Add shredded chicken, sliced carrots, 1 tsp. grated ginger, 2 tsp. salt, and 3/4 tsp. pepper and cook until carrots are tender, 5-7 minutes. Remove from heat, taste, and adjust seasoning.
• Ladle soup over zucchini noodles and top with cilantro, if using. Serve with lime wedges alongside, if using.
• Do Ahead
• Soup (without zucchini) can be made 3 days ahead. Cover and chill, or freeze up to 6 months. When ready to serve, rewarm soup, spiralize zucchini, and divide zucchini among bowls. Ladle soup over zucchini.

Steps:

• Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions.

Steps:

• Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a small bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker., Cook, covered, on low until chicken is tender, 3-1/2 to 4 hours. Serve with pineapple, green onions and sesame seeds.

Steps:

• In 3-5 quart crockpot, combine chicken, carrots, ginger, water (or broth), allspice, and pepper. Cover crock pot and cook on low for 7-8 or high for 3-4 hours until chicken is cooked.
• In small bowl, combine reserved pineapple juice and cornstarch and mix until smooth. Add to crockpot, stirring constantly.
• Add pineapple chunks, water chestnuts and bell pepper to crock pot. Cover and cook on high for 20-25 minutes until mixture is thickened.

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.
• Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.

Steps:

• Trim the end of the sprouts and make a small gash in the bottom of each.
• Place chicken pieces in a Dutch oven. Add sprouts and all of the remaining ingredients except the Worcestershire sauce and coriander. Cover and simmer 30 minutes.
• Remove cloves and bay leaf. Add Worcestershire sauce and chopped cilantro. Blend and serve.