One of Chinese home cooking's lighter yet punchy soups, this dish poaches thin-sliced chicken breast in a ginger-infused broth. Finished with chili oil, it gets its low-carb character from napa cabbage rather than rice or noodles.
Bring the hot chicken stock to a boil with the julienned ginger and soy sauce, then let it steep on low heat for 8 minutes.
Add the napa cabbage and simmer for 3 minutes, then add the thin-sliced chicken and cook for 2 minutes until it changes colour.
Stir in the sesame oil and ladle the soup into bowls, then finish with a drizzle of chili oil and a scatter of sliced spring onion.
Slice the chicken paper-thin; thicker pieces toughen in the boiling broth and ruin the texture of the soup. Allergens: contains soy and sesame.
Drizzle the chili oil in right before serving; added too early, the layer of heat sitting on top makes the soup taste sharper than it actually is.
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