Chinese Sauerkraut Chicken Soup | Suan Cai Ji

Cut the chicken thigh fillets into thin strips or bite-sized pieces. Squeeze out the sauerkraut thoroughly and, if necessary, cut it into slightly shorter strands. Peel the ginger and cut into thin matchsticks, crush the garlic, slice the spring onions (separating the white and green parts), and thinly slice the red chilli.

Heat the sesame oil in a deep pot, then sauté the ginger, crushed garlic, half of the sliced chilli, and the white part of the spring onions for about 1 minute until fragrant.

Add the squeezed sauerkraut and sauté, stirring constantly, for 3-4 minutes to allow the flavours to meld and the sourness to mellow.