Chicken Broth with Bok Choy and Crispy Rice

Preparation

Cook Broth

Place broth ingredients into a large pot. Add water until it's about two inches above your ingredients, then bring to a boil on medium heat. Once boiling, turn heat down to low so that it's on a gentle simmer and cover, cook for 1 hr 30 min to 2 hrs.

Make rice crunch

While your broth is simmering, preheat your oven to 300 degrees. On a sheet pan lined with parchment paper, place a thin layer of rice and then lightly drizzle with olive oil and sprinkle a little salt to taste. Bake rice for 20 minutes until it's dry, set aside and let cool. When the rice is relatively room temp to the touch, heat generous amount of oil in a pan on medium heat, then place rice in batches and fry until crispy. Set aside on towel until it's cooled down and ready to serve with broth.

Make bok choy

When your broth is almost done, slice bok choy into halves. In a large nonstick pan, heat olive oil on medium heat and place bok choy flat side down and brown, about two to three minutes. Once browned, take a 1/4 cup of your chicken broth that's been simmering and place into the pan with bok choy (it will sizzle and spatter initially so be careful). Cover the pan and let it steam for 5 minutes. Set aside when cooked.

Assemble and serve

Once you're broth is done cooking, you can either strain it or keep it as is if you like your chicken broth chunky. Place broth into bowls with generous amount of chicken carrots, then add bok choy, rice crunch, and herbs. Serve warm! (To style like in the photo, I place the bokchoy facing up, then place toppings on top of it.)