Summary

Ingredients

• 1 leek
• 15 g iner, fresh
• 2 red pepper (s)
• 300 g Chinese cabbae
• 500 g chicken breast fillet (s)
• 20 g clarified butter
• salt
• 1 teaspoon sambal oelek
• 1 liter chicken broth
• 2 teaspoons cornstarch
• 4 tablespoon soy sauce
• 30 g lass noodles
• water

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Instructions

1. Cut the leek into rings, dice the paprika, Chinese cabbage and ginger. Cut the chicken into small pieces. Fry the meat in the hot clarified butter, add the paprika and ginger and fry for 5 minutes. Season with sambal olek and salt. Pour in the hot chicken stock and bring to the boil once. Mix the cornstarch with 6 tablespoons of water and soy sauce, thicken the soup with it. Add the leek and simmer for another 8 minutes. Add Chinese cabbage and roughly cut glass noodles and bring to the boil once.