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Meat
Easy
1 Hour, 30 Minutes
Diets 
This is an elevated version of chicken soup, with all the unique umami flavors of Chinese. The best part? The topping makes the whole thing look super fancy, even though this is probably one of the easiest soups you can throw together.
2 heaping tablespoons Gefen Sesame Oil
1 bunch scallions, cleaned and sliced
2 tablespoons grated ginger
8 cloves garlic, sliced thinly
salt, to taste
1 teaspoon ground white pepper
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 teaspoon Telma Chili Sauce (optional)
4 cups coleslaw mix
2 cups spiralized zucchini
1 and 1/2 pounds (680 grams) bone-in, skin-on chicken quarters
10–12 cups water or chicken broth
6 tablespoons chicken soup mix (if using water)
2 tablespoons rice vinegar
2 teaspoons honey
1 tablespoon lemon juice
1 tablespoon mirin
2 eggs, beaten
green parts of scallions, cleaned, for garnish
sesame seeds, for garnish
1/2 cup honey
1/4 cup Gefen Sesame Oil
1 tablespoon + 1 teaspoon Telma Chili Sauce
1 tablespoon + 1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 teaspoons garlic powder
1 teaspoon crushed red pepper
pinch salt
pinch 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 one 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 three to five minutes.
Remove the pan from the oven, flip the chicken, and broil for another three minutes.
Ladle the soup into bowls. Top with crispy chicken, scallions, and sesame seeds for a beautiful presentation.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Kayla Miller
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