Bok Choy, Whole Chicken, Spring Onions, Large Chicken Stock, Mushrooms.
De-skin the whole chicken and cut it into 10-12 large pieces to ensure even cooking and maximum flavor infusion.
Slice the mushrooms into equal halves, adding a delightful earthy flavor and texture to the Cantonese Chicken Soup.
In a large container, layer the chicken pieces, bok choy, and sliced mushrooms. This arrangement allows for even cooking and flavor melding.
Pour the large chicken stock over the layered ingredients in the container. This rich stock will serve as the flavorful base for the soup.
Place the container with the layered ingredients and chicken stock in an oven. Cook for approximately one hour, allowing all the flavors to blend and the chicken to become tender.
Once cooked, remove the Cantonese Chicken Soup from the oven. Serve hot, garnished with chopped spring onions for added freshness and color.
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