Bok Choy and Mushroom Adobo Soup

Ingredients:

• 2 chicken breasts cut into 1" pieces
• 1/4 cup soy sauce, reduced sodium
• 1/4 cup rice vinegar
• 1/4 cup white vinegar (Note: I added this when writing the recipe. Did not try it)
• 8 large cloves of garlic, thinly sliced or rough chopped
• 2 T olive oil
• 1 large yellow onion, chopped
• 4++ oz white mushroom, cleaned root ends removed, pieces separated
• 4++ oz white beech mushroom, cleaned, root ends removed, stems separated
• Note: Use as many mushrooms as you desire. One pkg of Beech was not enough.
• 4-6 baby bok choy, sliced on the diagonal into 1-2 inch wide strips
• 4 cups chicken stock, reduced sodium
• 4+ green onions, white and light green, thinly sliced
• 2 Jalapenos, halved and sliced
• 1/4 teaspoon Mrs-Dash Extra Spicy
• 1/4 teaspoon Mrs Dash Garlic and Herb
• 1/4 teaspoon garlic powder
• Couple of health dashes of Chile Powder
• Large helping of Chili garlic sauce
• 1 cup uncooked brown jasmine rice to be cooked according to package directions

Directions:

1. In a large pot, add olive oil and brown the chicken. Sprinkle with garlic powder and Chile powder while cooking.
2. In a small saucepan, combine the soy sauce, vinegar, garlic, one of the sliced jalapenos. Simmer briskly for a few minutes and then keep on very low so the mixture remains hot.
3. Place cooked chicken on a plate and using the same large pot set over medium heat, add the olive oil, as needed. When the oil begins to shimmer, add the onion, whites of the green onion and the other sliced jalapeno. Sauté, stirring frequently, until the onion is translucent.
4. Add the mushrooms, raise the heat to medium high, and sauté until the mushroom liquid is evaporated.
5. Add the bok choy and stir for 2-3 minutes.
6. Add the soy sauce mixture and chicken to the pot and simmer a minute constantly stirring.
7. Add the chicken stock, bring to a high simmer and then reduce heat to medium low.
8. Add all spices and stir.
9. Stir in a health helping of Chile Garlic Sauce.
10. Meanwhile, make the brown rice.

To serve, add a dollop of rice to each bowl, ladle in a bit of soup, garnish with green onions, and season with additional hot chili sauce.