Summary

Ingredients

• 400 g chicken, fresh or frozen
• 10 g chicken broth, rained
• 2 tablespoon glutamate, high purity (Aji-No-Moto)
• 1 pinch (s) black pepper from the mill

For the marinade:

• 2 tablespoon soy sauce (Kecap Tim Ikan, see appendix)
• 2 tablespoon sesame oil, light

For the soup:

• 160 g chicken breast, fresh or frozen
• 2 small pak choi
• 1 small carrot (s)
• 100 g lass noodles, thread-like

Also:

• 2 tablespoon sunflower oil
• salt and pepper

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Instructions

1. Defrost the frozen food in the case of chickens and discard the defrosted water. Rinse off fresh and thawed frozen food. Pour into 700 g of boiling water and simmer for 5 minutes. Remove with a coarse sieve and rinse well again. Discard the cooking water and clean the pot.
2. Let the chicken simmer with 600 g water for 120 minutes. Stir every now and then. Strain the brew through a fresh tea towel. Discard the cooked chicken. Add the chicken stock powder and the aji-no-moto and dissolve in the stock.
3. In the meantime, cut the chicken breast into approx. 4 mm thick slices across the grain. Halve the slices crosswise and brush thinly with the marinade on one side. Wash the pak choi, separate the leaves from the stalk and cut the white petioles crosswise into strips approx. 8 mm wide. Halve the green leaf parts lengthways and thirds across. Keep ready separately. Cap the carrot at both ends, peel and cut across into approx. 3 mm thick slices. Soak the glass noodles in warm water and cut them shorter with scissors.
4. Bring the broth to the boil, add the carrots and white pak choi pieces and let simmer gently for 10 minutes. Then add the glass noodles and the green pak choi and simmer for 1 minute. Season the soup with salt and pepper and place in the serving bowls.
5. Heat the sunflower oil in a pan and fry the chicken with the marinated surface facing down until it turns white on top. Remove from the pan, divide into the soup bowls and serve warm immediately.