Chicken, Bok Choy, and Clam Soup - chicken breast

Method

• Rinse the chicken with cold water and set aside.
• Brush the clams very well under cold running water; drain well.
• In a medium saucepan, boil 5 cups water with the salt and ginger.
• Add the chicken breast and return to boiling.
• Reduce the heat and simmer for 10 minutes.
• Turn off the heat and let sit, covered, for 15 minutes.
• Remove the chicken from the liquid and remove the skin and bones from the chicken.
• Slice the chicken into 1/4-inch strips across the meat; set aside.
• Return the broth to boiling and add the bones from the chicken breast.
• Cook over medium heat, partially covered, for 30 minutes.
• Remove the bones from the soup and add the bok choy.
• Boil for 1 minute.
• In a saucepan, while the stock is simmering, heat the vegetable oil.
• Add the garlic and clams and cook for 30 seconds.
• Add the red wine, cover, and cook for 2 minutes, or until all the clams are open (discard any clams that stay closed).
• Remove the clams and pour the clam cooking liquid into the soup.
• Bring the soup back to boiling.
• Turn off the heat.
• Pour into 4 serving bowls, place the chicken strips and 4 clams on top of each soup bowl, and garnish with the green onion.