Baby Bok Choy (8)
in salted water with
Crushed Red Pepper Flakes (1 tsp)
. Submerge the stems first for 1 – 2 minutes, depending on the size, then turn on its side to simmer the leaves as well.
Simmer for 30 seconds more, drain and discard the water, place bok choy into ice water.
To make the broth, add
Chicken Stock (8 cups)
Garlic Paste (1 tsp)
Fresh Ginger (1/2 tsp)
Granulated Sugar (1/2 Tbsp)
, seasoned lightly with
Kosher Salt (to taste)
Crushed Red Pepper Flakes (to taste)
Chicken Gizzards (2 lb)
until tender but still with a slight bite, 2 hours.
Remove and discard the scallions, there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock, season soup with
Toasted Sesame Oil (1 Tbsp)
Chili Oil (to taste)
Remove the bok choy from the water, sqeeze out as much water as possible.
Cut bok choy lengthwise into quarters.
Add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning.
Serve bok choy and gizzards. Add
Israeli Couscous (to taste)
, add the broth and a few
Red Chili Peppers (to taste)