Ingredients:

  • 1 tsp oil
  • 4 cloves garlic, smashed
  • 2 inch piece of ginger, sliced into coins
  • 1 medium onion, halved and skin-on
  • 3 stalks green onion, roughly chopped
  • 2 lbs chicken breast, bone-in
  • 8 cups low-sodium chicken broth
  • 1 piece (5x5cm) dried kombu
  • ½ cup reduced-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • ½ tsp white pepper

Instructions:

  1. Place the smashed garlic and sliced ginger in a large stockpot over medium heat with 1 tsp of oil; sauté for 2-3 minutes until the fragrance is released and the garlic is slightly golden.
  2. Add the halved onion and chopped green onions, stirring for another 2 minutes to lightly caramelize the edges.
  3. Add the 2 lbs chicken breast and cover with 8 cups of low-sodium chicken broth, then add the piece of dried kombu.
  4. Bring the liquid to a gentle boil, then immediately reduce the heat to a low simmer, maintaining a steady small bubble (avoiding a rolling boil) for 35-40 minutes until the chicken reaches a safe internal temperature of 165°F (74°C).
  5. While the broth simmers, whisk together the ½ cup reduced-sodium soy sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp toasted sesame oil, and ½ tsp white pepper in a small bowl to create the Tare.
  6. Remove the pot from heat and carefully lift out the chicken breast and aromatics.
  7. Pour the liquid through a fine-mesh strainer into a clean pot.
  8. To serve, place 2-3 tablespoons of the Tare in the bottom of each of the 4 bowls and pour the hot, strained broth over it, stirring gently to combine.