Name: Brothy Chicken With Ginger and Bok Choy
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken breasts (about 1½ pounds total); 1 4x4-inch piece kombu, broken into bite-size pieces; 1 1-inch piece peeled fresh ginger, crushed, plus more cut into thin matchsticks; 8 small dried shiitake mushrooms (about ½ cup); 1 teaspoon unseasoned rice vinegar; Kosher salt; ¼ teaspoon dried turmeric or 1 1-inch piece fresh turmeric, peeled, grated; ¼ head of bok choy, stems thinly sliced, leaves torn

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Photo by Alex Lau, Styling by Rebecca Jurkevich

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

Recipe notes