Chinese chicken & spinach soup
Ingredients:
- boneless skinless chicken
- salt
- some garlic
- olive oil
- 2 tablespoons of low-sodium soy sauce
- half a teaspoon of sesame oil
- a tablespoon of grated ginger
Method:
- Start out by gently sautéing some boneless skinless chicken thighs (for more flavor than you'd find in a chicken breast...), seasoned with salt, in some garlic and olive oil.
- Make the chicken as flavorful as you can before adding it to the soup, as it can only enhance what you've got going on once in the pot.
- Once that cooled remove what fat you can and then sliced it into bite-data-sized strips.
- For the broth of the soup use a low-sodium organic chicken stock and added to it roughly 2 tablespoons of low-sodium soy sauce and half a teaspoon of sesame oil.
- Then add a little less than a tablespoon of grated ginger, and brought the whole thing up to a simmer.
- Next added the chicken back in, as well as a few heaping handfuls of fresh baby spinach (whole).
- Check for seasoning and add a little salt if needed. (Doubtful if you used regular soy sauce.)
- Options at this point: you could add some minced chili or spicy aspect of choice. You could beat an egg and scramble it into your hot soup.
- You could also mince up some scallion and add that to the soup, or even garnish with fresh cilantro or Thai basil.