Chinese Vegetable Soup W/ Chicken Recipe

Slice and mince

Thinly slice the carrot on the bias, slice shiitake mushrooms, trim and halve snow peas, chop bok choy or napa cabbage into 1–2 inch pieces, and thinly slice scallions separating whites and greens. Mince garlic and slice ginger into 1/8-inch pieces or thin slivers.

Prepare chicken

Cut the chicken breast into thin bite-sized slices or small strips across the grain. In a bowl combine chicken with cornstarch, rice vinegar and egg white (if using) and mix until evenly coated. Let sit 10 minutes (velveting) while starting the stock.

In a 4–5 quart pot, add the chicken broth and water. Add sliced ginger, smashed garlic, light soy sauce, sesame oil, white pepper and 1/2 teaspoon of the salt. Bring to a gentle boil over high heat, then reduce to a simmer and simmer gently for 8–10 minutes to infuse aromatics.

After simmering, remove and discard the ginger slices and smashed garlic (or leave them if you prefer stronger flavor). Taste the broth and adjust seasoning with remaining salt or soy sauce as needed.

Bring the broth back to a steady simmer. Add the prepared chicken in a single layer, stir gently to separate the pieces, and simmer for 3–4 minutes until the chicken is opaque and cooked through. Avoid over-stirring to keep pieces tender.

Using a slotted spoon, remove the cooked chicken to a plate and set aside briefly. This prevents overcooking while you add vegetables.

Add the carrot slices and shiitake mushrooms to the simmering broth first. Cook for 2 minutes.

Add the bok choy (or napa cabbage) and snow peas, and the white parts of the scallions. Cook another 2–3 minutes, until the vegetables are bright, tender-crisp and cabbage is wilted but not mushy.

Return the cooked chicken to the pot and stir gently to combine. Warm through for 1 minute so flavors meld.

Stir in chopped cilantro and the green parts of the scallions. Taste and adjust seasoning (soy, salt, white pepper) as desired. If you prefer a slightly thicker broth, mix 1 tsp cornstarch with 1 tbs cold water and stir into the simmering soup until it slightly thickens.

Ladle the soup into bowls and finish each with a small drizzle of toasted sesame oil and, if desired, a touch of chili oil or chili crisp for heat. Serve hot.