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| Cooking Time in Minutes | 360480 |
| Servings | 6-8 |
- 1 lb chicken drumsticks
- 6 slices fresh ginger
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 2 sprigs fresh cilantro
- 1/2 tsp salt
- 8 cups water
- 2 cups mushrooms, thinly sliced
- 2 cups chopped baby bok choy or napa cabbage
- 1 pkg (300 g) tofu, cubed
Garnish:
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 2 green onions, thinkly sliced
- In slow cooker, combine chicken, ginger, garlic, onions, cilantro, salt, and water
- Cover and cook until flavourful and juices run clear when chicken is pierced, 6 to 8 hours. Drain, reserving broth. Discard chicken and vegetables.
- Return broth to slow cooker; stir in mushrooms, bok choy and tofu. Cook, covered, on high until vegetables are tender, about 20 minutes.
Garnish: Top each serving with drizzle of sesame oil and vinegar; sprinkle with green onions.
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