Chinese chicken soup with egg and mung sprouts

Ingredients for 2 servings:

• ½ chicken, approx. 500 g, fresh or frozen
• 10 g turmeric, fresh or frozen, (alternatively 2 tsp powder)
• 10 g ginger, fresh or frozen
• 20 g carrot(s)
• 1 small leek(s)
• 500 g water
• 8 g chicken stock powder
• 2 eggs, size M
• 3 small onions, red
• 2 small garlic cloves
• 1 tbsp sunflower oil
• 1 small carrot(s)
• 3 leaves of white cabbage
• 50 g mung bean sprouts, fresh
• 2 tbsp celery leaves, fresh or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

A hearty chicken soup from the cuisine of the South, China.

Wash the fresh roots, peel them, and cut them crosswise into thin slices. Wash and finely chop the leek. Rinse the fresh or thawed chicken thoroughly and boil it in 1 liter of water for 5 minutes. Rinse the chicken again, discard the cooking water, and clean the pot. Place the chicken in the pot, add the water, chicken stock, and vegetables, and simmer with the lid on for 30 minutes. Remove the chicken from the stock, let it cool, and remove the meat from the bones. Cut larger pieces into thin slices. Return the bones to the stock and simmer for another 30 minutes. Meanwhile, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the carrot, trim both ends, peel them, and slice them crosswise into approximately 3 mm thick slices. Use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle ribs if they don’t taste bitter. Remove the ribs and cut them crosswise into thin slices. Chop the leaves into pieces approximately 2 x 3 cm in size. Rinse the mung sprouts thoroughly and divide them whole into serving bowls. Strain the broth using a fresh tea towel, return it to the pot, and bring to a simmer. Discard the strained liquid. Heat the sunflower oil in a pan, add the small onions and garlic cloves, and fry. After a minute, add the carrot slices and fry until the onions begin to brown. Add them to the simmering broth along with the white cabbage. Cook for 2 minutes. Season the broth with salt and pepper. Crack two eggs and drop them into the broth one at a time. Once the broth is simmering again, add the meat and heat through. Ladle the soup into serving bowls, garnish, and serve hot.