Sesame Chicken Soup

• 1/2 pounds, 7/8 ounces, weight Chicken
• 1 Tablespoon Soy Sauce
• 2 Tablespoons Sesame Oil, Divided
• 1 Tablespoon Maraschino Wine
• 1-1/2 Tablespoon Tahini Sauce
• 1 clove Garlic, Pressed
• 1 Tablespoon Chopped Fresh Ginger
• 1 teaspoon Rice Vinegar
• 1 teaspoon Sugar
• 1 Tablespoon Chili Sauce
• 2 cups Chopped Napa Cabbage
• 4 cups Chicken Broth
• 1/2 pounds, 7/8 ounces, weight Soba Noodles
• 2 Tablespoons Chopped Cilantro, For Garnish

1. Cut the chicken crosswise into strips (I used chicken legs, I find the meat to be a lot more tender than chicken breast). In a bowl combine soy sauce, 1 tablespoon sesame oil and the maraschino wine. Stir in chicken and let it stand for about 20 minutes.
2. Meanwhile, in a separate bowl, combine the tahini sauce, garlic, ginger, vinegar, sugar and chili sauce. Stir to combine.
3. Wash and cut the cabbage into strips. In a skillet heat up the remaining 1 tablespoon of sesame oil. Add the cabbage and saute over medium heat for about 5 minutes or until tender. Pour in the chicken broth and bring it to a boil.
4. Next, add to the skillet the chicken with its marinade and the tahini sauce. Reduce heat to low and cook until chicken is cooked and tender (about 10 minutes). Meanwhile, boil the soba noodles in salted water, drain them and put them in a bowl.
5. Add a few ladlefuls of soup to a bowl and sprinkle some chopped cilantro. Serve immediately!

weight chicken, soy sauce, sesame oil, maraschino wine, tahini sauce, clove garlic, fresh ginger, rice vinegar, sugar, chili sauce, cabbage, chicken broth, noodles, cilantro

Taken from tastykitchen.com/recipes/soups/sesame-chicken-soup/ (may not work)