Summary

Ingredients

• 400 g chicken fillet (s)
• 2 medium onion (s)
• 1 large carrot
• 100 g celeriac
• 3 large tomato (s)
• 1 teaspoon pepper - grains, black
• 1 medium Chinese cabbage
• 1 medium bell pepper (s), red
• 1 bunch spring onion (s)
• 250 g sprouts (mun bean sprouts)
• 2 tablespoons oil
• 4 tablespoon soy sauce

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Instructions

1. Wash meat, pat dry. Peel and quarter the onions. Peel, wash and finely chop the carrot and celery. Wash and quarter the tomatoes. Bring the meat, vegetables, peppercorns, 1 teaspoon salt and 1 1/2 liters of cold water to the boil. Let everything simmer for about 20 minutes.
2. Clean and wash the cabbage, peppers and spring onions. Cut the cabbage and bell pepper into strips, chop the spring onions into small pieces. Wash and drain the sprouts. Pour the stock through a sieve and collect it. Take out the meat, pat dry.
3. Heat 1 tablespoon of oil in a large saucepan and sauté cabbage in it. Briefly sauté the paprika and spring onions, add the stock, bring to the boil, cover and simmer for approx. 10 minutes. Add the sprouts to the soup and cook for 1 - 2 minutes.
4. Fry the meat vigorously in 1 tablespoon of hot oil in a non-stick pan while turning. Season with salt and pepper and cut into slices. Season the soup with soy sauce and sambal oelek and serve with the chicken slices.