Asian poultry soup

Name: Asian poultry soup
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken breasts with bone (approx. 750 g); 7-10 Tbsp salt, white pepper; 1 medium onion; 1-2 TABLESPOONS Soy sauce; 2-3 (200 g) Carrots; 1 big red pepper; 1 collar Spring onions; 2 TABLESPOONS Oil; 50 g Glass noodles; 150 g frozen peas; 3 TABLESPOONS dry sherry; 7-10 Tbsp Sambal Oelek; 1/2 bunch Chives

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken breasts with bone (approx. 750 g)
7-10 Tbsp salt, white pepper
1 medium onion
1-2 TABLESPOONS Soy sauce
2-3 (200 g) Carrots
1 big red pepper
1 collar Spring onions
2 TABLESPOONS Oil
50 g Glass noodles
150 g frozen peas
3 TABLESPOONS dry sherry
7-10 Tbsp Sambal Oelek
1/2 bunch Chives

Directions

1
Wash the meat and put it in 1 1/2 l boiling salted water. Peel onion and ginger and dice coarsely. Add to the meat with 1 tbsp soy sauce. Cook everything on low heat for about 30 minutes
2
Peel carrots and cut them into slices or flowers. clean, wash and cut the peppers and spring onions into pieces
3
Heat the oil in a pot. Brown the carrots and peppers in it. Remove the meat. Pour broth through a sieve to the vegetables, bring to the boil. Cut the noodles into small pieces. Simmer with peas and spring onions in the stock for about 5 minutes
4
Remove the meat from skin and bones and cut into pieces. Heat in the soup. Season soup with sherry, sambal, soy sauce and pepper. Wash the chives, chop finely and sprinkle over the soup