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Ingredients (4 servings)To prepare for 1 lb of boneless and skinless chicken breast (cut into strips), 2 tbsp of dry sherry, 3 tbsp of soy sauce, 2 tbsp of Oriental Sesame oil, 3 tbsp of Tahini, 3 garlic cloves (minced), 2 tbsp of minced ginger, 1 tbsp of sugar, 1 tbsp of seasoned rice vinegar, 1.5 tbsp of chili garlic sauce, 4 cup of Cabbage (chopped), 6 green onions (thinly sliced), 8 cups of chicken stock, 1 package of fresh Chinese noodles, 1/2 cup of fresh cilantro (chopped). The Making Marine the chicken with soy sauce, sherry and 1 tbsp of sesame oil. Let it stand for about 20 minutes. Prepare a small bowl, place in garlic, tahini, ginger, sugar, chili sauce and vinegar. Blend well. Heat 1 tbsp of sesame oil in a saucepan over medium heat, saute cabbage and green onions for about 5 minutes. Pour in chicken stock and bring to boil. Add in chicken and reduce heat to low. Simmer for about 5 minutes. Add in noodles and cook until the noodles are done. Finally, add in half of the cilantro. Season with salt and pepper to taste. Sprinkle remaining cilantro on soup when served.
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