Poached Chicken With Bok Choy In Ginger Broth

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4 1/2 cups homemade or store-bought low-sodium chicken stock

2 cups water

1 piece (1 1/2 inches) fresh ginger, sliced

1 cup sliced scallions, plus more for garnish

1 Thai chile or other hot chile, chopped, plus 1, sliced, for garnish

1 bunch fresh dill

6 ounces shiitake mushrooms, caps sliced 1/4 inch thick, stems reserved

1 split boneless, skinless chicken breast (1 pound)

2 heads baby bok choy, or 1 head regular, quartered into wedges

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