From EatingWell: March/April 2009 — Subscribe Now!
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.
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the flavors were wonderful. like another reviewer this would be great for when you are under the weather. next time i am going to try with tofu instead (baked? hmmm) found the chicken somewhat distracting from the other flavors at times. maybe if i had let it sit overnight to meld the flavors more.... rhonda, auburn, ny |
8 weeks 1 day ago |
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Taste was 3.5, healthy factor is a 4, at least. This is the absolute best post-yoga meal I have found! Make Dr. Weil proud and eat your greens in this spicy, flavorful, tonic soup. YUM! Tasty Tonic soup, Corenna, NV |
8 weeks 1 day ago |
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Once again another fantastic recipe! It was so easy to make and my husband really enjoyed it! Only changes I made to it was I used Marsala wine instead of Sherry. It was all I had. And I added light coconut milk and more chili pepper sauce. It totally did not need the coconut milk but was such a fantastic add! Will make it again and again! Amanda, Franklin, NC |
8 weeks 1 day ago |
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Very easy and full of flavor! Full recipe is a good amount for 2-3 people. JCB, Olathe, KS |
8 weeks 1 day ago |
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Excellent stew. It's great if you're feeling under the weather. Jae, San Diego, CA |
8 weeks 1 day ago |
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Great recipe. However, I don't think this is anything like Hawaiian ginger chicken. It's more like Filipino "tinola." A, New York, NY |
8 weeks 1 day ago |
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I thought this recipe was great! I didn't have mustard greens on hand so I substituted fresh spinach instead and it was excellent. Mary, Boston, MA |
8 weeks 1 day ago |
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