Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sesame oil
  • 1 (1-inch) piece fresh ginger, peeled and grated
  • 1 teaspoon crushed red pepper flakes
  • 6 cups low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/2 pound boneless skinless chicken breast
  • 1 tablespoon cornstarch
  • 3 large eggs, beaten
  • 2 cups baby spinach
  • 1 pinch black pepper
  • 2 to 3 cups cooked white or brown rice
  • 2 green onions chopped, plus, more for serving
  • 1/3 cup peanut oil
  • 6 cloves garlic, thinly sliced or smashed
  • 1-2 teaspoons crushed red pepper flakes

Instruction

  • 1. Heat the sesame oil in a large saucepan over medium heat. When the oil shimmers, add the ginger and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Stir in the broth, soy sauce, and rice vinegar. Add the chicken. Increase the heat to high and bring to a simmer. Simmer covered for 15 minutes, until the chicken is cooked through. Shred the chicken with 2 forks. 2. Meanwhile, in a small bowl, whisk together the cornstarch and 1⁄4 cup cold water until smooth.3. Bring the soup to a boil and slowly add the cornstarch mixture and cook, stirring often, until thickened, about 3 minutes. Reduce the heat to low and carefully add the eggs, stirring to break them apart as they cook in the liquid. Stir in the spinach. Remove the pan from the heat and stir in the green onions. Taste and add more salt and pepper as needed.4. Divide the rice among four bowls and pour the soup over the top. Garnish with green onions and chili oil.