Chicken & Rice Soup with Bok Choy
START TO FINISH: 25 MIN 4 cups chicken stock 12 thin slices of peeled fresh ginger 1 tbsp. tamari or soy sauce 1∕2 tsp. toasted sesame oil 1∕2 rotisserie chicken— meat torn, skin and bones discarded, and juices reserved 1 baby bok choy, sliced crosswise •
11∕3 cups cooked brown or black rice 2 scallions, sliced •
sambal oelek, for garnish In saucepan, simmer first 4 ingredients over high for 5 minutes. Add chicken with juices and bok choy. Simmer soup for 5 minutes. Divide rice among bowls. Top with soup. Garnish with scallions and sambal oelek. Serves 4 to 6.