1. Heat sesame oil in a large saucepan over medium heat. You’ll know it’s ready when the oil shimmers. Add in the grated ginger and crushed red pepper flakes. Cook until fragrant, about 30 seconds to 1 minute. This is where the aroma starts building!
2. Stir in the chicken broth, soy sauce, and rice vinegar. Bring the mixture up to a simmer. Once it’s hot, introduce the boneless chicken breast into the pot. Increase the heat to high and cover, allowing it to simmer for 15 minutes. This ensures the chicken cooks through and flavors develop beautifully.
3. After 15 minutes, carefully remove the chicken and shred it with two forks. It should be tender and easy to pull apart. Set the shredded chicken aside for later.
4. In a small bowl, whisk together cornstarch and 1/4 cup of cold water until smooth. This will act as your thickening agent for the soup.
5. Bring the soup back to a boil and slowly introduce the cornstarch mixture, stirring often. This will thicken the broth to a desirable consistency, about 3 minutes.
6. Reduce the heat to low and gently pour in the beaten eggs, stirring continuously. This creates those beautiful, silky strands of egg throughout the soup.
7. Fold in the fresh spinach and cooked chicken. Remove the pan from heat and stir in chopped green onions. Taste and adjust seasoning with salt and black pepper if necessary.
8. To serve, divide the cooked rice among four bowls and ladle the hot soup over the top. Garnish with additional green onions and a drizzle of chili oil for an extra layer of flavor.
9. Lastly, in a large skillet, heat peanut oil over medium heat. Add garlic and additional crushed red pepper flakes. Cook until the garlic is fragrant, about 5-8 minutes. Be careful not to burn it!
10. Remove from heat and carefully transfer the oil into a heatproof bowl or glass jar. This garlicky chili oil can be drizzled over the soup for added richness and spice.
