“Based on Bon Appetit’s recipe, with a few changes to boost flavor and get the macros to fit in a keto diet.Because some ingredients are discarded, the nutrition profile listed is a little different than as eaten.Cronometer lists the following macros, per serving, as eaten:Calories 320.9Total Fat 24.5 gSaturated Fat 5.7 gTrans Fat 0.1 gCholesterol 89.3 mgSodium 464.3 mgTotal Carbohydrate 5.9 gDietary Fiber 2.2 gTotal Sugars 2.4 g Added Sugars0 gProtein 20.7 g”
READY IN:
1hr
SERVES:
2
UNITS:
US
IngredientsNutrition
1 tablespoonbacon fat
2 bone in skin on chicken thighs
4 chicken wings
6 cupswater
kombu seaweed, 1 4×4-inch piece, broken into 1 inch squares
8 smalldried shiitake mushrooms
1 inchgingerroot, peeled, crushed
1 teaspoonrice wine vinegar, unseasoned
9 ouncesbok choy, white stem thinly sliced, greens torn
2 ouncesshiitake mushrooms, minced
1 inchturmeric, root peeled, grated
2 tablespoonsscallions, white and green parts, thinly sliced (1 large)
1 teaspoongingerroot, cut in matchsticks
1 tablespoontoasted sesame oil
1 tablespoonhot chili oil
Directions
In a stockpot or dutch oven, melt the bacon fat.Season the chicken thighs and wings with salt and pepper to taste.Add chicken to the dutch oven, skin side down and cook over medium heat until skin is browned.Flip chicken pieces, and brown other side.
Add 6 cups water, kombu, dried shiitake, smashed ginger, and rice vinegar to pan.Simmer until thighs are cooked to 165° F.Remove thighs from pan.Meanwhile prep other ingredients.
When thighs are cool enough, separate meat from skin and bones.Return skin and bones to pan.Tear meat into bite size pieces.
Simmer stock 20 minutes until flavorful.Strain and discard wings, kombu, dried shiitake, smashed ginger, bones, and skin.Season to taste with salt.
Return chicken meat to pan.Add minced shiitake and white part of bok choy, simmer for 3 minutes.Add green part of bok choy and turmeric to pan, simmer 2 minutes.
Serve, topping with ginger matchsticks, scallions, sesame and hot chili oil.