Ingredients
- Spicy Chicken Stock
- 1 2-pound kabocha squash
- 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
- 4 cups cooked chicken (see Spicy Chicken Stock)
- Kosher salt, freshly ground pepper
- 1 jalapeño, thinly sliced
- Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
- 1 2-inch piece ginger, peeled, finely grated
- 3 limes, cut into wedges
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