Bring the water to the boil in the kettle while adding the chicken stock and oatmeal to a cup or bowl. If necessary, add a small piece of fresh ginger, peeled and cut into small pieces (the ginger is milder if it has been leached beforehand to make tea) Pour the boiling water on, add one or two slices of chicken in aspic, stir briefly and let it steep a little. Aspic dissolves in the hot broth, and the chicken and vegetable pieces remain as a soup. With the point of a knife Sambal Oelek can still be carefully sharpened.
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