Since we've been staying home I have been focussed on simple and healthy cooking. This was an idea I had floating in my head for some time. When I finally put it together I didn't want to over do it, simple, straightforward flavors I like and find comforting. —Summer of Eggplant
chicken breast, cut into strips or tenders or whatever part of the chicken you prefer
fresh spinach, lightly chopped
Basil and cilantro, chopped
cloves of garlic, slightly mashed with flat edge of a knife
Peel the ginger, I use a regular spoon, and cut in to 1/8" slices. Put ginger and garlic in pot with the chicken stock. Bring to a boil and then let simmer covered for an hour.
Poach the chicken in the stock. I used chicken tenders, because that's what I was allowed to order from Publix the week I first made this, but any chicken will do. The chicken breast strips will cook in roughly 10 minutes, remove from the broth. When cool enough to handle shred by hand.
At this point you finish the recipe or stop and hold it for a later date. I usually turn the broth off so it does not evaporate anymore and let the garlic and ginger continue to infuse for another hour or so.
Return the broth to a boil. In a separate shallow pan add water and white vinegar for egg poaching.
Divide the fresh herbs and chicken in half and place in two soup bowls.
Poach the eggs in the shallow pan with simmering water and roughly tablespoons for white vinegar. If you do not know how to poach an egg, fear not! You Tube has many informational videos. But I would recommend mastering one prior to this point in the recipe.
Strain the ginger chunks and garlic cloves from the broth. Add the spinach to the broth until it is wilted but still green, no more than a minute. Finish with the fish sauce and juice from the lime and stir in.
Pour broth with spinach into the prepared bowls and top each with a poached egg.
You can add rice or rice noodles for heartier meal.