Method

With a cleaver or heavy chef's knife, cut chicken through the bone into 2-inch pieces.

In large pot of boiling water, blanch chicken 1 minute.  Drain and rinse with cold water.

With flat side of cleaver or knife, smash gingerroot, garlic and scallions. Place in large soup pot and add chicken pieces, wine or sherry, and stock. Bring to a boil.  When boiling, immediately reduce heat and simmer 2 hours, skimming froth occasionally.

Carefully pour broth through strainer. Reserve chicken but discard vegetables. (Broth can be cooled and refrigerated up to 3 days ahead.)

Rinse out pot to remove any scum stuck to the top.  Return broth to pot and bring to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in bok choy and reserved chicken.  You can remove chicken from bones if you wish.  (or omit

Simmer, stirring occasionally, until bok choy is deep green and stems are tender, about 2 minutes. Stir in chives and season to taste with soy sauce. Cook 1 minute longer.

Contributor: pat ciesla

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