Summary

Ingredients

• 2 chicken breasts (with bones), approx. 600 - 700 g
• 2 medium onion (s)
• 1 small carrot (s)
• 150 g celeriac
• 3 medium tomato (s)
• 0.5 ½ small Chinese cabbage
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 250 g bean sprouts (or mun bean sprouts)
• 1 tablespoon oil
• 5 tablespoon soy sauce
• Sambal Oelek
• 1 teaspoon pepper (grains)
• salt and pepper

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Instructions

1. Wash meat.
2. Peel and quarter the onion. Clean and wash the carrot, celery and tomatoes and cut into large pieces. Bring everything to the boil with peppercorns in a good 1 1/2 liters of water.
3. Cover and simmer over low heat for 35 - 40 minutes.
4. In the meantime, clean and wash the Chinese cabbage, peppers and spring onions. Cut the Chinese cabbage and bell pepper into strips, cut the spring onion into pieces. Sort and rinse the sprouts.
5. Heat 1 tablespoon of oil in a large saucepan. Sauté cabbage, paprika and spring onions in it.
6. Lift the meat out of the broth, allow to cool a little. Pour the stock through a sieve to the vegetables, bring to the boil and simmer for 5-6 minutes. Cook the sprouts for approx. 2 minutes.
7. Loosen meat from skin and bones. Possibly fry in 1 tablespoon of hot oil. Season with salt and pepper.
8. Season the soup with soy sauce and sambal oelek. Slice the meat and heat it in it.