This light but flavorful Chinese home-style soup cooks thinly sliced chicken breast in ginger-infused stock. Finished with chili oil, it owes its low-carb character to Chinese cabbage rather than grains.
Bring the hot chicken stock, ginger matchsticks and soy sauce to a boil. Leave to infuse over low heat for 8 minutes.
Add the Chinese cabbage to the stock and boil for 3 minutes. Add the thinly sliced chicken and cook for 2 minutes, until it changes color.
Stir in the sesame oil and divide the soup between bowls. Finish with hot pepper sauce and scallion rings, then serve.
Slice the chicken paper-thin. Thick slices toughen in boiling liquid and spoil the soup's texture. Allergens: contains soy and sesame. Additional allergen check: check the product label for a gluten declaration on the soy sauce. Ingredients may vary by product.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
