Hua Diao Ji Pian

Slice the chicken meat thinly, about ¼-inch thick, cutting against the grain for tenderness.

Bring a large pot of water to a boil over high heat.

Add the ginger slices to the boiling water and let simmer for 1-2 minutes to infuse flavor.

Carefully add the sliced chicken to the simmering water, stirring gently to separate the pieces.

Cook the chicken until the slices turn opaque white and float to the surface, about 3-5 minutes.

Skim any foam or impurities that rise to the surface with a ladle or fine mesh strainer.

Pour the chicken and broth into a serving bowl, ensuring even distribution of meat.

Garnish with chopped spring onion and serve hot immediately.