-
1
Rinse the chicken with cold water and set aside.
-
2
Brush the clams very well under cold running water; drain well.
-
3
In a medium saucepan, boil 5 cups water with the salt and ginger.
-
4
Add the chicken breast and return to boiling.
-
5
Reduce the heat and simmer for 10 minutes.
-
6
Turn off the heat and let sit, covered, for 15 minutes.
-
7
Remove the chicken from the liquid and remove the skin and bones from the chicken.
-
8
Slice the chicken into 1/4-inch strips across the meat; set aside.
-
9
Return the broth to boiling and add the bones from the chicken breast.
-
10
Cook over medium heat, partially covered, for 30 minutes.
-
11
Remove the bones from the soup and add the bok choy.
-
12
Boil for 1 minute.
-
13
In a saucepan, while the stock is simmering, heat the vegetable oil.
-
14
Add the garlic and clams and cook for 30 seconds.
-
15
Add the red wine, cover, and cook for 2 minutes, or until all the clams are open (discard any clams that stay closed).
-
16
Remove the clams and pour the clam cooking liquid into the soup.
-
17
Bring the soup back to boiling.
-
18
Turn off the heat.
-
19
Pour into 4 serving bowls, place the chicken strips and 4 clams on top of each soup bowl, and garnish with the green onion.
