Bok Choy Chicken Soup

• 1/2 chicken, cut into parts
• 1 tbsp sunflower oil
• 1 dash sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup water
• 2 cup chicken broth
• 1 tbsp sunflower oil
• 1 small onion, coarsely chopped
• 3 green onions, sliced
• 1 tbsp garlic, minced
• 1 tbsp ginger root, minced
• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1 tbsp sesame oil
• 1 cup cooked rice
• 1 head bok choy, coarsely chopped

1. Heat first tablespoon oil in pressure cooker.
2. Brown chicken pieces on all sides, then add salt and pepper.
3. Cook at pressure for 10 minutes; cool quickly.
4. Allow chicken to cool while preparing other ingredients.
5. Save cooking liquid.
6. Add enough chicken broth to reserved liquid to make 4 cups total.
7. Add garlic, ginger root, soy sauce, rice vinegar, and sesame oil to broth.
8. Heat second tablespoon of oil in a soup pot.
9. Saute onions until tender.
10. Add broth mixture and bring to boil.
11. Chop cooked chicken.
12. Add with remaining ingredients and simmer for about 5 minutes.

chicken, sunflower oil, salt, ground black pepper, water, chicken broth, sunflower oil, onion, green onions, garlic, ginger root, soy sauce, rice wine vinegar, sesame oil, rice, bok choy

Taken from cookpad.com/us/recipes/334454-bok-choy-chicken-soup (may not work)