Directions

• Heat 1 1/2 tbsp grapeseed oil in a large stockpot over medium high heat. Sprinkle the chicken generously with Kosher salt and pepper and add chicken to pot. Once chicken is browned, flip over and brown the other sides.  Remove chicken from pot (but keep nearby).
• Add remainder of grapeseed oil to now empty pot and reduce heat to medium. Add onion, garlic, and ginger to pot.  Stir to combine and cook for about 1 minute.  Add celery, carrots, and mushrooms to pot.  Add a pinch of Kosher salt and stir to combine. Cook for 1-2 minutes, stirring occasionally.  Add water to pot and bring to a boil. Reduce to a simmer, cover pot, and cook for about 25 minutes.
• Remove chicken from pot and allow to cool. While chicken is cooling, add stock to soup and bring back to a boil. Reduce soup to a simmer again. Once chicken is cool enough to handle, cut it into 1/2 inch pieces. Add chicken back to soup.
• Taste soup and season with Kosher salt and pepper. Simmer soup for another 10-15 minutes to allow the flavors to meld.  Right before serving, add cabbage to soup. Garnish soup with a drizzle of toasted sesame oil, sliced green onion, sesame seeds, and chilis, if using.