Velvet the chicken for 10 mins, then rinse thoroughly.

Marinate the chicken in soy sauce while you prep.

Slice ½ onion into very thin slices, set the other half aside.

Peel and mince the garlic.

Slice the scallions and separate the white from the green.

Slice the mushrooms.

Grate half of your ginger, peel and mince the other half.

Heat the oil in a large stockpot over medium-high heat. Cook the chicken, and then set aside.

Place the ½ onion into your air fryer at 400 degrees F for 15 minutes, flipping halfway through.

Add the white parts of the scallions and the shiitake mushrooms and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned.

Add the garlic and ginger and sauté for 2 minutes, stirring occasionally. While that's cooking, shred your chicken.

Add the chicken stock, cooked chicken, soy sauce, white pepper, the green parts of the scallions, and optional veggies. Stir to combine. Continue cooking until the broth reaches a simmer.

As soon as it's ready, add the charred onion to your pot.

Reduce heat to medium-low to maintain the simmer and cook for 20 minutes. Add the bok choy now in about 10 mins, so it will be softened to your liking.

Stir in the sesame oil until combined. Give the soup a taste and season with additional soy sauce, white pepper or sesame oil if needed.

Serve warm, garnished with a drizzle of chili crisp, chopped cilantro, extra scallions and sesame seeds if desired. Enjoy!