Chinese Chicken Soup

SERVES 6

• 2 heaping Tbsp sesame oil
• 1 bunch scallions, sliced
• 2 Tbsp grated ginger
• 8 cloves garlic, sliced thinly
• salt, to taste
• 1 tsp ground white pepper
• ¼ cup soy sauce
• 1 tsp chili sauce (optional)
• 4 cups coleslaw mix
• 2 cups spiralized zucchini
• 1½ lb (680 g) bone-in, skin-on chicken quarters
• 10–12 cups water or chicken broth
• 6 Tbsp chicken soup mix (if using water)
• 2 Tbsp rice vinegar
• 2 tsp honey
• 1 Tbsp lemon juice
• 1 Tbsp mirin
• 2 eggs, beaten
• green parts of scallions, for garnish
• sesame seeds, for garnish

HOT HONEY SAUCE

• ½ cup honey
• ¼ cup sesame oil
• 1 Tbsp + 1 tsp chili sauce
• 1 Tbsp + 1 tsp soy sauce
• 2 tsp garlic powder
• 1 tsp crushed red pepper
• pinch salt and pepper

Pour sesame oil in a pot. Let it heat up for a bit, then add the scallions, ginger, and garlic. Season with salt and pepper. Allow to simmer until scallions and garlic start getting slightly charred. Add soy sauce and chili sauce, if using, and allow to simmer. Add the coleslaw and zucchini and mix. Sauté for two minutes. Place the chicken in a bag and put it in the pot. Then add water or broth, chicken soup mix, if using, rice vinegar, and honey to the pot. Bring to a boil, then cover and cook for 1 hour. Uncover, stir in the lemon juice and mirin, and pour in the beaten eggs while stirring constantly so that they cook in pieces in the water. Prepare the hot honey sauce by mixing the ingredients in a bowl. Remove the chicken from the bag and shred it using two forks. Toss the chicken with the sauce. Spread it out on a baking sheet and place it in the oven on high broil for 3–5 minutes. Remove the pan from the oven, flip the chicken, and broil for another 3 minutes. Ladle the soup into bowls. Top with crispy chicken, scallions, and sesame seeds for a beautiful presentation.