Chicken Soup with Bok Choy and Ginger | Christopher Kimball’s Milk Street | Recipes, TV and Cooking

Ingredients

• 1 tablespoon grapeseed or other neutral oil
• 4 inch piece fresh ginger (about 3 ounces), peeled and cut into 4 pieces
• 5 medium garlic cloves, smashed and peeled
• ½ cup dry sherry
• 2 teaspoons white peppercorns
• Kosher salt and ground white pepper
• 2 pounds bone-in, skin-on chicken thighs, skin removed
• 1 pound baby bok choy, trimmed and cut crosswise into ½-inch pieces
• 4 scallions, thinly sliced
• 1 cup chopped fresh cilantro
• 2 tablespoons unseasoned rice vinegar
• chili oil or toasted sesame oil, to serve