Korean Spicy Chicken Soup

Summary

Ingredients

• 4 chicken thighs
• 1 piece (s) ginger root
• 1 liter water
• 6 pointed peppers, green, Turkish, not hot
• 2 medium onion (s)
• 0.5 ½ bulb garlic
• 1 handful chili powder, Korean
• 1 dash soy sauce, Korean or Japanese
• 1 handful fish broth, instant, Korean
• 1 dash fish sauce
• 2 tablespoon oil, neutral

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Instructions

1. Put the chicken thighs together with the sliced ginger tuber on the stove with cold water and cook until the thighs are cooked through.
2. Remove the chicken thighs from the broth and let cool. Remove the skin and cut the meat into pieces.
3. Core and slice the peppers, cut the onion into strips, finely chop the garlic.
4. In a pan over medium heat, fry the peppers and onions in oil, add the garlic and chili powder and wait until the chili has turned the oil red. If the heat is too high, the garlic will burn and become bitter. Deglaze the chicken stock with a few spoons.
5. Put all the vegetables in the saucepan with the chicken stock and bring to the boil. Season to taste with the instant fish stock, fish sauce and soy sauce. Finally add the chicken, cook briefly and then serve with a bowl of rice.