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Ingredients
- 1 T. vegetable oil
- 1 lb. boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 5 scallions, white and green parts separated and sliced thin
- 2 cloves garlic, minced
- 2 T. grated fresh ginger
- 6 c. chicken broth
- 2 T. dry sherry
- 2 T. soy sauce, plus extra as needed
- 3 c. shredded coleslaw mix(the one with carrots, etc. in in it)
- 3 c. baby spinach(3 oz.)
- 1 T. sesame oil, plus extra as needed
- Noodles from store bought ramen noodle soup, discard seasoning packet
Details
Servings 8
Preparation time 100mins
Cooking time 115mins
Preparation
Step 1
1. Heat vegetable oil in Dutch oven over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides--about 5 minutes-transfer to plate.
2. Add scallion whites, ginger and garlic to fat left in pot and cook over medium heat until fragrant, about 1 minute. Stir in broth, sherry, and soy sauce, scraping up any browned bits.
3. Add browned chicken, cover, and simmer gently until it registers 160 degrees, about 10 minutes. Transfer chicken to cutting board and shred into bite-size pieces.
4. Meanwhile, return soup to simmer; stir in noodles and coleslaw mix, and cook until noodles are tender, about 4 minutes. Stir in shredded chicken and spinach and cook until spinach is wilted, about 1 minute. Stir in scallion greens and sesame oil. Season with salt, pepper, soy sauce and sesame oil to taste. Serve.
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