Asian Seasoned Chicken Soup with Vegetables and Egg Custard

Let the chicken breast fillets thaw a little, first cut into slices, then into strips and then into cubes. Dice the chicken stock from the glass. Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the kitchen knife. Clean the celery, first cut into bills, then into strips and then into small cubes. Peel and halve the onions. Eighths and cut into pieces, peel the parsley roots with a peeler and dice finely. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli peppers, wash and finely dice. Heat sunflower oil (2 tbsp) in a large, tall saucepan and fry the garlic clove cubes with the ginger cubes, chilli pepper cubes and onion pieces / wedges, add the remaining vegetables (carrot blossoms, celery lozenges, parsley root cubes and plucked parsley) and fry everything until it is takes on some color. Add the chicken breast fillet cubes and the chopped meat from the glass and deglaze / pour over the chicken broth from the glass (250 ml) and hot water (2750 ml). With salt (2 tsp), instant chicken broth (2 tbsp), sweet soy sauce (2 tbsp), Maggi seasoning (2 tbsp), light rice vinegar (2 tbsp), sugar (1 tbsp). Season sambal manis (1 teaspoon) and 5-spice powder (1/2 teaspoon) and let everything simmer for about 30 minutes. In the meantime, whisk 3 eggs, season with salt (½ teaspoon), instant chicken broth (1 teaspoon) and nutmeg (1 big pinch) in a freezer bag and let thicken / cook in a water bath. Remove, cut into small diamonds and add to the soup. Let the chicken breast fillets thaw a little, first cut into slices, then into strips and then into cubes. Dice the chicken stock from the glass. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the kitchen knife. Clean the celery, first cut into bills, then into strips and then into small cubes. Peel and halve the onions. Eighths and cut into pieces, peel the parsley roots with a peeler and dice finely. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli peppers, wash and finely dice. Heat sunflower oil (2 tbsp) in a large, tall saucepan and fry the cloves of garlic with the diced ginger, chili peppers and onion pieces / wedges, add the remaining vegetables (carrot blossoms, celery, cubes of parsley and plucked parsley) and fry everything for as long as until it takes on some color. Add the chicken breast fillet cubes and the chopped meat from the glass and deglaze / pour over the chicken broth from the glass (250 ml) and hot water (2750 ml). With salt (2 tsp), instant chicken broth (2 tbsp), sweet soy sauce (2 tbsp), Maggi seasoning (2 tbsp), light rice vinegar (2 tbsp), sugar (1 tbsp). Season sambal manis (1 teaspoon) and 5-spice powder (1/2 teaspoon) and let everything simmer for about 30 minutes. In the meantime, whisk 3 eggs, season with salt (½ teaspoon), instant chicken broth (1 teaspoon) and nutmeg (1 big pinch) in a freezer bag and let thicken / cook in a water bath. Remove, cut into small diamonds and add to the soup. Chicken soup seasoned with vegetables and egg custard, garnished with chives, serve.