Ingredients:

For the chicken marinade:
2 skin-on, bone-in chicken thighs (~250 g each)
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon honey 
1 teaspoon lime juice
1 teaspoon grated ginger
1 garlic clove, minced

For the broth & greens:
500 ml Freja Classic Chicken Bone Broth
1 stalk lemongrass, bruised and cut into 3–4 pieces
1 small knob ginger (~1 cm), thinly sliced
2 garlic cloves, smashed
1–2 red chilies, sliced
Juice of 1 lime
1 handful fresh coriander chopped
1–2 handfuls mixed greens: baby spinach, bok choy, kale, or choi sum
1 teaspoon soy sauce
Salt and pepper, to taste
sliced spring onions, extra chili and coriander to garnish

Method:

1. Marinate the chicken: Combine all marinade ingredients in a bowl, coat the chicken thighs, and leave for at least 10 minutes (or up to 2 hours).
2. Cook the chicken: Heat a skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes until golden and crispy. Flip and cook 3–4 minutes until mostly cooked. Remove and set aside.
3. Prepare the broth: In a saucepan, combine bone broth, lemongrass, ginger, garlic, and chilies. Simmer gently for 5 minutes to infuse flavors.
4. Add greens: Toss in your chosen greens and cook 1–2 minutes until just wilted.
5. Combine & serve: Remove lemongrass and garlic. Stir in lime juice and adjust soy sauce, salt, and pepper. Slice chicken thighs and place on top of the broth and greens in each bowl. Garnish with coriander and spring onions. Serve hot