Loosen the chicken breast fillet, wrap in cling film and refrigerate.
Rinse the skin and bones of the breast and the remaining chicken parts with cold water and place in a tall saucepan (5 l). Cover with almost 3 liters of water and slowly bring to the boil. Skim off the foam from the surface several times.
Halve the onions, lard the halves with the cloves and brown the cut surfaces in the pan. Peel the garlic and cut into small pieces. Wash and clean the vegetables and ginger for the stock, peel and cut into small pieces and add to the saucepan with the roasted onion halves, garlic and spices. Bring everything to the boil, then simmer over a mild heat for 3-4 hours, placing the lid halfway on so that a crack remains open.
Pour the stock through a sieve lined with a cloth, squeeze out the residue well. Chill the stock overnight, then remove the layer of fat.
Cut the breast fillet into very thin strips and marinate in the soy sauce. Clean the vegetables (use only the white of the leek) and ginger root for the soup and cut into the finest strips (julienne). Put the glass noodles in a bowl, pour boiling water over them, soak for 2-3 minutes, then pour onto a sieve and drain well.
For the soup, bring 1.5 l of the stock with the vegetable and ginger julienne to the boil, add the meat and the drained glass noodles and just heat.
Season to taste with salt and sherry.
Arrange the soup in bowls and serve with chopsticks and spoons.
Preparation time: approx. 1 hour (plus 4 hours of cooking time, plus cooling time)
Ingredients
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