Step 1

In a large dish, marinate the chicken thighs using a 1 ½ Tablespoon extra-virgin olive oil, Chinese Five Spice Powder, salt, black pepper, and red pepper flakes for at least 12-24 hours.

Step 2

After the chicken has finished marinating, heat a large pot with 1 Tablespoons of extra-virgin olive oil over medium-high heat.

Step 3

Sear each thigh for about 3 minutes on each side.Important Note: The goal is to sear the chicken. You do not want to cook it all the way through at this point.

Step 4

Remove the seared chicken from the pot and set aside on a plate to cool.

Step 5

Keep the oil and chicken drippings in the pot and reduce the heat to medium.

Step 6

Add the ginger and garlic to the pot and allow to cook for about 1-2 minutes. Make sure to use a spatula to scrape and combine the bits of chicken stuck to the skillet. This will help intensify the flavor!

Step 7

Add in the mushrooms and stir thoroughly.

Step 8

Add in the soy sauce, chicken broth, and water.

Step 9

Cut the chicken on a cutting board into bite-sized pieces. Add the chicken to the liquid.

Step 10

Reduce the heat to medium-low and allow to cook for 30 minutes.

Step 11

While the soup is cooking, cut the bok choy by removing the base and dice all of the remaining green leafs. (You want your bok choy cut chunky). Soak the bok choy in cold water to thoroughly remove all dirt, about 20 minutes.

Step 12

After the 30 minutes, drain the bok choy and rinse one more time. Add it into the soup to allow to cook.

Step 13

Prepare the Mai Fun by soaking in hot water for 10 minutes. This is the perfect amount of time for the bok choy to finish cooking.

Step 14

When the noodles are done, drain them, and then add them into the soup.

Step 15

Stir well to combine and serve! Top with chopped green onions.