Ingredients:

  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, white parts sliced, greens reserved for garnish
  • 8 cups low-sodium chicken broth
  • 1 lb chicken breast, thinly sliced across the grain
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 12 oz Chinese egg noodles
  • 1 cup baby spinach
  • 1 tsp toasted sesame oil

Instructions:

  1. Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the scallions. Sauté for 2–3 minutes until fragrant, ensuring the garlic does not brown.
  2. Pour in the chicken broth, soy sauce, and Shaoxing wine. Bring the liquid to a gentle boil, then reduce heat to low. Stir in the salt and white pepper and simmer for 10 minutes.
  3. Gently slide the thinly sliced chicken breast into the simmering broth. Cook for 3–5 minutes, just until the meat is opaque and cooked through.
  4. While the chicken poaches, cook the egg noodles in a separate pot of boiling water according to package directions. Drain and divide noodles into four bowls.
  5. Ladle the chicken and broth over the noodles. Stir in the baby spinach to wilt from the residual heat.
  6. Drizzle toasted sesame oil over each bowl and garnish with the reserved scallion greens.