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 the chicken is browned, flip over and brown the other sides.  Remove chicken from pot (but keep nearby).
• Add the remainder of the grapeseed oil to the now empty pot and reduce the 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 6 cups of water to the pot and bring to a boil. Reduce to a simmer, then add the chicken back to the 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 the soup 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 the soup and season with Kosher salt and pepper. Simmer the 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.