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Hawaiian Ginger-Chicken Stew

March/April 2009

Your rating: None Average: 4.3 (70 votes)

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.



READER'S COMMENT:
"One of my favorite EatingWell recipes. So many possible variations depending on what you have on hand -- I've added carrot and daikon radish. I make it with Chinese rice wine and different greens work well (kale, chard). I've used...
Hawaiian Ginger-Chicken Stew

20 Reviews for Hawaiian Ginger-Chicken Stew

11/26/2010

One of my favorite EatingWell recipes. So many possible variations depending on what you have on hand -- I've added carrot and daikon radish. I make it with Chinese rice wine and different greens work well (kale, chard). I've used fresh Thai or serrano chile peppers when I've wanted heat, but this dish is just as good not spicy.

Comments
06/26/2010

This dish was so fast and easy. I'm pregnant and my husband is a big eater so we poured the soup over cooked rice. It was really delicious.

Comments
06/02/2010

This is nice. I cooked the ginger and garlic in the broth for much longer than called for because I wanted a strong ginger flavor. I then strained the solids out of the broth and returned it to the stove, adding soy sauce and chile sauce (more like 1/2 a tsp). I cooked the chicken chunks directly in the broth and added the greens at the very end. I only had fresh spinach on hand, and that worked well. I wouldn't say this is fantastic, but I will add it to my soup rotation, and I agree with others that this is very easy and a perfect dish when you're a bit under the weather. If I had a cold, I'd use the full tsp of chile sauce for sure.

Comments
05/11/2010
Anonymous

Pleased the whole family including my 8 and 12 year old...everyone said it was recipe that should be made again (agreement like this happens so rarely). Really tasty, this would be great with tofu or shrimp as well. I ran out of sherry so I substituted vermouth. Didn't have Asian Chili so I just used regular hot chili sauce (dash, like of Tabasco). Had fresh spinach so I used that instead. The basic flavors are so good and work so well together that I think you could use almost any similar ingredients and this would be awesome. I did throw a chopped clove of garlic in with the chicken while I cooked that. I also added brown rice to this. Truly delicious!

Comments
05/11/2010
Anonymous

Pleased the whole family including my 8 and 12 year old...everyone said it was recipe that should be made again (agreement like this happens so rarely). Really tasty, this would be great with tofu or shrimp as well. I ran out of sherry so I substituted vermouth. Didn't have Asian Chili so I just used regular hot chili sauce (dash, like of Tabasco). Had fresh spinach so I used that instead. The basic flavors are so good and work so well together that I think you could use almost any similar ingredients and this would be awesome. I did throw a chopped clove of garlic in with the chicken while I cooked that. I also added brown rice to this. Truly delicious!

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