Chicken Ginger Soup
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tung chai (Thai preserved cabbage)
Chop celery, garlic, and cilantro stems. Thinly slice ginger and combine all into a pot with cooking oil. Sweat on low heat.
Add chopped chicken, about 3 Tbsp oyster sauce, dash of white pepper and tung chai. Stir and add a pinch of salt.
Add 2 qt chicken broth and bring to a simmer.
Garnish with scallions, cilantro leaves, and white pepper to taste.